Cornell Cooperative Extension

Schoharie and Otsego Counties
Cornell U

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Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors Workshop

  • Tuesday, March 28, 2017, 8:30 AM - Wednesday, March 29@ 4:00 PM

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

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The course is ideally suited for:

  • Plant managers
  • HACCP coordinators
  • Quality assurance/control personnel
  • Sanitation management
  • Line supervisors
  • Line operators employed by meat and poultry processing plants
  • Professionals looking to increase their knowledge of HACCP

The course is instructed by Penn State Extension and Cornell Dairy and Meat Foods Extension.

Contact

MacKenzie Waro
Livestock Processing & Marketing Specialist
mlw55@cornell.edu
607.287.1292

Last updated March 27, 2017

 

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