HACCP for Meat and Poultry Processors

October 29, 2024

HACCP for Meat and Poultry Processors

white leghorn rooster with other birds in the background

(Course approved by International HACCP Alliance)

December 4, 5, & 6, 2024

Middlesex County Extension Center
1066 Saybrook Rd.
Haddam, CT 06438

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.

*Course dates and times (must be present for entire course):

Wednesday, December 4 9:00-5:00 (registration opens at 8:30)
Tuesday, December 5 8:30 am to 5:00 pm
Friday, December 6 8:30 am to 12:30 pm

Course location:

Middlesex County Extension Center
1066 Saybrook Rd.
Haddam, CT 06438
Registration:
The cost of registration is $450 per person and covers program costs, continental breakfast, and lunch. You must pre-register. Space is limited. Registration materials must be received by November 15. There will be no refunds after November 15.

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

To register online using a credit card please visit https://s.uconn.edu/haccptraining

To register by mail, complete and mail the form at the end of the flyer.

Schedule (Subject to change.)

Wednesday, December 4

8:30 Registration, 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

Thursday, December 5

8:30 Breakfast on arrival, 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

Friday, December 6

Breakfast on arrival

8:30 HACCP Implementation and Management

  • Breakout session #4 and Reports
  • Implementing and maintaining a HACCP Plan
  • Evaluation and closing comments

12:30 Adjourn

 

AN EQUAL OPPORTUNITY PROGRAM PROVIDER AND EMPLOYER

If you are an individual with a disability and need accommodations (including special dietary needs), please contact Indu Upadhyaya at indu.upadhyaya@uconn.edu or call her at (860)-786-8191 as early as possible prior to the event to help us ensure availability. Please be aware that advance notice is necessary as some accommodations may require more time for the University to arrange. A good faith effort will be made to provide accommodations up until the time of the workshop.