HACCP for Meat and Poultry Processors

September 24, 2025

UConn Extension’s 2025 HACCP for Meat and Poultry Processors Course

Nancy Balcom teaching HACCP class at UConn Avery Point campus(Course approved by International HACCP Alliance)

October 28, 29, & 30, 2025

Tolland County Extension Center @ TAC
24 Hyde Avenue
Vernon, CT 06066

DEADLINE TO REGISTER: 10/14

UConn Extension in cooperation with University of Rhode Island Cooperative Extension is pleased to offer a three-day International HACCP Alliance approved Meat and Poultry course. This course will provide participants with the information they need to prepare a HACCP food safety program and plan for a plant under USDA/FSIS Grant of Inspection.

Tuesday, October 28 8:30 a.m. to 5:00 p.m.
Wednesday, October 29 8:30 a.m. to 5:00 p.m.
Thursday, October 30 8:30 a.m. to 12:30 p.m.
Course location:

Tolland County Extension Center @TAC
24 Hyde Avenue
Vernon, CT 06066

Registration:
The cost of registration is $500 per person and covers program costs, continental breakfast, and lunch. You must pre-register. Space is limited. Registration materials must be received by October 14. There will be no refunds after October 14.

For information regarding program and registration, please contact: Indu Upadhyaya at (860)-786-8191 or indu.upadhyaya@uconn.edu

To register, please visit https://s.uconn.edu/haccptraining

Schedule (Subject to change)

Tuesday, October 28

8:30 Check-in, breakfast
9:00 Introduction and Prerequisite Programs

Introduction, overview, regulations
Microbiological, Physical, Chemical Hazards
12:15 Lunch

1:00 HACCP Prerequisite programs and Preliminary steps

Good Manufacturing Practices;
Standard Sanitation Operating Procedures;
Standard Operating Procedures; other prerequisite programs
Description of product, ingredient list, flow chart
Breakout session #1
5:00 Adjourn

Wednesday, October 29

8:30 Breakfast and Q/A

Breakout session #1 reports
HACCP Steps 1 & 2
Conducting a Hazard Analysis
Identifying Critical Control Points
Breakout session #2 and reports

12:00 Lunch

12:45 HACCP Steps 3, 4, 5

Establishing Critical Limits, Monitoring Procedures, and Corrective Actions
Breakout session #3 and reports
HACCP Steps 6 & 7
Record Keeping and Verification
5:00 Adjourn

Thursday, October 30

8:30 Breakfast on arrival, HACCP Implementation and Management

Breakout session #4 and Reports
Implementing and maintaining a HACCP Plan
Evaluation and closing comments
12:30 Adjourn