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A two-day HACCP short course has been scheduled for August to improve the food safety in your businesses. The annual two-day Basic Hazard Analysis
and Critical Control Point (HACCP) workshop for meat, poultry and egg plants will be held on Tuesday, Aug. 15, and Wednesday, Aug. 16, at the University of
Wisconsin–Madison. The basic HACCP training course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA FSIS regulations. This program is consistent with the intent and scope of the USDA FSIS regulation. This course is designed for individuals with little or no knowledge of HACCP and those who would like a refresher on HACCP to learn about recent regulatory changes and developments. This course will include topic presentations and working groups for a hands-on opportunity to develop HACCP program components.

This course satisfies the training requirement specified in the 1996 Pathogen Reduction/HACCP regulation. Individuals that complete the course will receive a certificate indicating they are a HACCP-trained individual and their name will be added to a registry maintained by the International Meat & Poultry HACCP Alliance. Additional information can be found at: http://fyi.uwex.edu/meats/workshopsseminars/ and you can register online for the Basic HACCP workshop at https://charge.wisc.edu/animalscience/workshops.asp
Questions about this program may be directed to Madi Potratz, outreach specialist, at mpotratz@wisc.edu or (608) 890-3633; or to Jeff Sindelar, extension meat specialist, at jsindelar@wisc.edu or (608) 262-0555.


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