Background:
The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with foundational knowledge and tools to develop and implement HACCP plans applicable to the meat and poultry industry in accordance with 9 CFR 416: Sanitation and 9 CFR 417: HACCP. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and hands-on activities over 16 hours of class-contact time.
Who Should Attend?
- QA/QC, sanitation, and production personnel in facilities that manufacture or process food, meat and poultry products;
- Regulatory personnel tasked to evaluate HACCP plans and practices for the meat industry; and
- Any individual interested in learning about the application of HACCP principles to meat and poultry.
Upcoming Training Schedule:
- February 3-4, 2027 - In-person (Lincoln, NE) *registration will open on 11/25/2026
- March 15-18, 2027 - Virtual *registration will open on 1/5/2027
- August 4-5, 2027 - In-person (Omaha, NE) *registration will open on 5/26/2027
- October 13-14, 2027 - In-person (Lincoln, NE) *registration will open on 8/4/2027
Course Outline:
- The History of HACCP
- Basic Components of HACCP
- Pre-Requisite Programs
- Sanitation Standard Operating Procedures
- Preliminary Steps
- Food Safety Hazards
- Hazard Principle #1 - Conduct Hazard Analysis
- Hazard Principle #2 - Determine Critical Control Points
- Hazard Principle #3 - Establish Critical Limits
- Hazard Principle #4 - Establish Monitoring Procedures
- Hazard Principle #5 - Establish Corrective Actions
- Hazard Principle #6 - Establish Verification Procedures
- Hazard Principle #7 - Establish Recordkeeping Procedures
- Validation of Food Safety Controls
- HACCP Enforcement
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.
Attendance Policy:
To maximize your learning opportunities, you must: (1) Be physically and mentally present with minimal interruptions for the entire course delivery, and (2) Actively participate in the course activities and exercises. If a participant misses significant portions of the course, his/her/their document of course completion will not be issued.
Accommodation Request:
Accommodation requests for registration or attendance may be directed to Dr. Jessica Brown at least 10 business days prior to the program at jbrown150@unl.edu or (402) 472-4802. Early requests are strongly encouraged to allow sufficient time to meet access needs.
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.
