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Basic HACCP Training for Meat, Poultry, Catfish and other Food Processors

Tuesday, September 18, 2018 - 1:00pm - Thursday, September 20, 2018 - 12:00pm
Bost Extension Center - MSU
190 Bost North
Mississippi State, MS 39762

HACCP - September 18—20, 2018

This is a three day workshop:

  • Tuesday, September 18, 2018 - 1:00pm - 5:00pm
  • Wednesday, September 19, 2018 - 8:00am - 5:00pm
  • Thursday, September 20, 2018 - 8:00am - 12:00pm (noon)

To help Meat, Poultry, and Catfish Processors comply with USDA's "Pathogen Reduction and Hazard Analysis Critical Control Point (HACCP)" regulations, MSU's Department of Food Science, Nutrition, and Health Promotion is offering a basic HACCP training course.

This basic course is designed for individuals who must have successfully completed a course of instruction in the application of the seven HACCP principles in order to meet USDA requirements. This course includes development of a HACCP plan and record review for a specific product. Individuals who attend and participate in the course will receive a certificate of course completion. Course instructors are certified by the International HACCP Alliance and will follow the standardized training outline for the course. The regulation states that certain functions be conducted by a HACCP trained individual, however, this individual does not have to be an employee of your establishment. The individual could be a consultant you employ to carry out these functions.

While this course is designed to meet the needs of meat, poultry and catfish processors, the basic principles of this workshop are beneficial to all food processors.

Registration (Required)

The registration fee is $150 per participant ($55 for college students) which includes course materials and breaks. Lunch will be on your own. A confirmation letter and directions to the Bost Conference Center will be emailed/mailed to you after receiving your registration form and payment.

Register online.

Mail Registration: Print the brochure above and mail in the registration portion following the brochure instructions.

Deadline for registration September 7, 2018

Participants must be present all three days to earn certification.

Additional Information:


Dr. Courtney Crist
Email Address:

Dr. Byron Williams
Email Address:


Department: Food Science, Nutrition and Health Promotion
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Assistant Extension Professor
Associate Extension Professor
MSU Extension Administration :Muscle foods: Extension and Research: meat science, meats processing,