Principles of HACCP for Meat and Poultry Processors

COURSE OUTLINE

1. Introduction to Food Safety and the HACCP System
2. HACCP Federal Regulations
3. Food Safety Hazards
4. Good Manufacturing Practices
5. Sanitation
6. HACCP Preliminary Steps
7. Hazard Analysis & Preventive Measures
8. Identification of Critical Control Points
9. Establishment of Critical Limits
10. Monitoring Critical Control Points
11. Establishing Corrective Actions
12. HACCP Verification
13. Recordkeeping Procedures
14. Validation of Food Safety Controls
15. HACCP Implementation
16. Food Safety Audits and Inspections
17. Sources of Information

Benefits of Attending:

Participants will gain an understanding of the sanitation and HACCP regulatory requirements, HACCP plan development, and HACCP system implementation. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive proof of course completion with the seal of the International HACCP Alliance.

NON-DISCRIMINATION STATEMENT:

Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska-Lincoln cooperating with the counties and the United States Department of Agriculture. The University of Nebraska-Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska-Lincoln and the United States Department of Agriculture. The University of Nebraska does not discriminate based on race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation in its programs, activities, or employment.