Basic HAACP for Meat & Poultry
Basic HACCP for Meat & Poultry
October 23 – 24, 2024
The Basic HACCP Short Course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA, FSIS regulations for meat and poultry establishments. This program is consistent with the intent and scope of the USDA, FSIS regulation.
Audience
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 of HACCP trained individuals that is maintained by the International Meat & Poultry HACCP Alliance. 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.
Topics Covered
• HACCP Overview
• FSIS Regulations on HACCP Implementation
• Pre-requisite Programs
• Biological Hazards
• Chemical Hazards
• Physical Hazards
• Developing Product Description & Ingredients, and Process Flow Diagram
• Conducting Hazard Analysis and Identifying CCPS
• Critical Limits, Monitoring & Corrective Action
• Validation, Verification, and Supporting Documents
• Record Keeping and Verification
• Review of a Complete Example HACCP Plan
• HACCP Plan Reassessment
• Planning for a Recall / Crisis Management
• Product Specific Pathogens of Concern and How they are Controlled
• Establishing an Effective Allergen Control Program
• Microbial Sampling
Programs
The registration fee for Basic HACCP Short Course is $550.00 per person until October 5th, 2024. Beginning October 6th, 2024, the fee will be $600.00. Registration will close on October 14th, 2024. The fee includes course materials & handouts, break items, lunches, and refreshments. Note: Lodging, parking, and other meals are not included. Enrollment is limited to 60 registrants to maximize learning opportunities and personal interactions with speakers. Registration for this course closes October 14, 2024.
Register today at: https://charge.wisc.edu/animalscience/workshops.aspx
Click this link for more information. Basic HACCP Website Listing_8.15.2024
