Hazard Analysis Critical Control Point (HACCP) for Meat and Poultry Processors

Instruction covers fundamentals of HACCP with application in meat and poultry processing operations. The course provides participants with hands-on experience in developing a HACCP plan.
Hazard Analysis Critical Control Point (HACCP) for Meat and Poultry Processors - Workshops
Skill Level: Beginner, Intermediate
Language: English
$550.00

Starting at FREE

Starting at FREE

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Description

Taught by instructors certified by the International HACCP Alliance with extensive experience in food safety training. Meets USDA requirements for HACCP training for fresh and further-processed meat and poultry processors.

Who is this for?
  • Meat and polutry processors
  • Food safety professionals that work in the meat and/or poultry industry
  • Quality assurance managers and supervisors
  • HACCP coordinators
  • Operational managers
  • Anyone who needs to meet the requirements for HACCP training
What will you learn?
  • The fundamentals of HACCP and how to apply to meat and poultry processing operations
  • How to develop a HACCP plan

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