October 11 - 12, 2010
This course provides instruction for developing Hazard Analysis Critical Control Point (HACCP) programs for the meat/poultry/egg and fruit/vegetable industries. The 2 ½ day workshop focuses on providing the participant with a better understanding of how to develop and implement food safety management programs through HACCP, and prerequisite programs including : Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), Good Agricultural Practices (GAPs), Best Management Practices for Animal Production, as well as general hygiene and sanitation practices. This workshop will include an overview of foodborne hazards and prevention strategies, an understanding of HACCP principles, and an awareness of the regulatory requirements for HACCP programs. A customized tract will be offered for meat/poultry/egg industry participants and another tract for participants representing the fruit/vegetable industry. This workshop is well suited as an introductory course for first time participants and as a good update for participants that have already had HACCP training. The instructor team has been working together for more than 10 years. Collectively, they offer a wide range of expertise and have experience in working with different types of food manufacturers. For further information about the program, please contact Kiya Smith or Dr. Richard Linton.
To learn more or print the registration form, see the brochure.