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

When: September 5, 2018 9:00 AM to September 6, 2018 4:00 PM

Where: Wyndham Garden Inn
Glenn Mills, Pennsylvania

registration deadline: August 29, 2018
12:00 a.m.

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

Instructors

Processed Meats Food Safety Thermal Processing & Smoking Hazard Analysis Critical Control Point Systems (HACCP) Food Safety Modernization Act

More by Jonathan A. Campbell, Ph.D. 

Food safety training – HACCP, FSMA Preventive Controls, ServSafe, volunteer organizations, farmers’ markets, etc Control of food spoilage and foodborne pathogens Quality systems – sanitation, allergens, environmental testing, sustainability and auditing Food processing and preservation Food supply chain – supplier control, traceability and recall FSMA - Preventive controls for human food FSMA - Preventive controls for animal feed

More by Martin Bucknavage 

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