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