Basic HACCP Training for Meat & Poultry Processors
To help Meat and Poultry 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 principals to meat and poultry product processing, including development of a HACCP plan for a specific product and record review. Individuals who attend and participate in the course will receive a certificate of course completion. Instructors for the course are trainers certified by the International Meat and Poultry 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, the HACCP trained individual does not have to be an employee of your establishment. That individual could be a consultant you employ to carry out these functions.
| Course Schedule |
| Monday, October 5 |
| 1:00 P.M. |
Registration |
| 1:30 P.M. |
Welcome & Introductions |
| 1:45 P.M. |
Course Objectives |
| |
• Overview USDA-FSIS Regulations |
| |
• Prerequisite programs and HACCP preliminary steps |
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• Hazards associated with meat and poultry products |
| 5:00 P.M. |
Adjourn |
| |
|
| Tuesday, October 6 |
| 8:00 A.M. |
Class Resume |
| |
• Conduct a Hazard Analysis |
| |
• Identify critical control points |
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• Establish critical limits |
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• Established monitoring procedures |
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• Develop correct actions |
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• Establish effective record keeping procedures |
| 5:00 P.M. |
Adjourn |
| |
|
| Wednesday, October 7 |
| 8:00 A.M. |
Class Resume |
| |
• Establish verification procedures |
| |
• Validation of HACCP plan |
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• Listeria Intervention Methods |
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• Where to go for help/Available resources |
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• Q&A Session |
| 12:00 P.M. |
Adjourn |
Location & Lodging
The training will be held at the Bost Conference Center on the Mississippi State University campus in Starkville, MS.
Suggestions for overnight accommodations:
Comfort Suites 662-324-9595
Hampton Inn 662-324-1333
Hilton Garden Inn 662-615-9664
Holiday Inn Express 662-324-0076
Microtel Inn 662-615-0700
Registration
Registration fee is $60 per participant, which includes course materials and breaks. A confirmation letter and directions to the Bost Conference Center will be emailed/mailed to you after receiving your registration form and payment.
Online Registration: www.fsnhp.msstate.edu
Deadline for registration September 25, 2009
Cancellation Policy
In the event you are unable to attend the training class, you may designate a substitute at anytime. Unforeseen circumstances may require that the university to cancel a program. In the event of a program cancellation, the university will refund all paid registration fees.
For more information
For more information about the HACCP Training workshop, please contact :
| Dr. Anna Hood |
annah@ext.msstate.edu |
| Elizabeth Dimino |
edimino@fsnhp.msstate.edu |
| Dr. Byron Williams |
bwilliams@fsnhp.msstate.edu |
| |
|
| Phone : 662-325-3200 |
Fax: 662-325-8728 |
Printable Brochure | Online Registration
