Meat and Poultry HACCP 

Both the United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) and the United States Food and Drug Administration (FDA) have regulatory programs that require food processors to attend training in order to comply with the regulations. University of Connecticut Extension provides courses to meat and poultry processors, seafood processors, and those that need to comply with the Preventive Controls for Human Foods Rule of the Food Safety Modernization Act.

For information about USDA Meat and Poultry HACCP, Seafood HACCP, Preventive Controls for Human Foods and other information of interest to food processors, go here

Information for Virtual Meat & Poultry HACCP Course registration website:

Date/Time of Event:  December 8th, 9th and 10th, 2020.

Tuesday, December 8th (8.30 am-4.30 pm)

Wednesday, December 9th (8:30 am -4.30 pm)

Thursday, December 10th (8:30 am-12.30 pm)

 

Name/Title of Event: Zoom/virtual Meat & Poultry HACCP Course

Event Contact Person Phone and Email:

Indu Upadhyaya

860-786-8191

indu.upadhyaya@uconn.edu

Instructors

  • Indu Upadhyaya, Ph.D., Food Safety Specialist, UConn Cooperative Extension
  • Diane Hirsch, MPH, Food Safety Specialist, UConn
  • Lori Pivarnik, Ph.D., Food Safety Specialist, University of Rhode Island
  • Jason Bolton, Ph.D., Food Safety Specialist, UMaine Cooperative Extension
  • Robson Machado, Ph.D., Food Safety Specialist, UMaine Cooperative Extension

 

Event Summary Paragraph:

This virtual, three-day International HACCP Alliance approved Meat and Poultry HACCP course will be on a zoom platform and will provide participants with the information they need to prepare a HACCP food safety program and also plan for a plant under USDA/FSIS Grant of Inspection. This course meets requirements for training of personnel responsible for HACCP plan development and implementation, including plan validation and verification activities.

 

IMPORTANT NOTICE:  

You MUST be present for the entirety of the course if you wish to receive the HACCP certificate. Please make sure you have a computer/laptop (no phones or tablets allowed) with built-in video or external webcam and microphone with sufficient internet connectivity for the entire duration of the course. There will be 15-minute breaks and Lunch break each day of the course. This would be the first time we will be doing this virtually, hence the agenda is tentative and subject to change.   

  • No more than 2 people from the same company should register for the course.  
  • It is preferred that you are familiar with Google Docs. 
  • If you are joining in the same physical room as someone else, you must utilize headphones to minimize background noise and feedback. 

 

Registration Types and Their Associated Fees:

Course registration fee (includes all course materials):  $425

You must pre-register. Space is limited. Registration materials must be received by November 23.

 

Cancellation Policy:

No refunds or cancellations will be accepted after November 23, 2020.

 

To register: Go to: https://secure.touchnet.com/C21646_ustores/web/store_main.jsp?STOREID=106&SINGLESTORE=true

OR Go to:

http://cahnrconference.uconn.edu/ : Click on “Register for an event”

 

Agenda: (Schedule is subject to change)

 

Tuesday, December 8th

8:30 AM: Technical check, Zoom

9:30 AM: Introduction and Prerequisite Programs

  • Introduction, overview, regulations
  • Microbiological, Physical, Chemical Hazards
  • 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

4:30 PM: Adjourn

 

Wednesday, December 9th

8:30 Check-in and Q/A

  • Breakout session #1 reports

HACCP Steps 1 & 2 

  • Conducting a Hazard Analysis
  • Identifying Critical Control Points
  • Breakout session #2 and reports

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

4:30 PM: Adjourn

 

 

Thursday, December 10th

8:30 Check-in and Q/A

9:00 AM: HACCP Implementation and Management

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

12:30 PM: Adjourn

 

 

 

 

 

To be placed on an email list for:

USDA Meat and Poultry HACCP courses, contact indu.upadhyaya@uconn.edu
FDA Seafood HACCP courses, contact nancy.balcom@uconn.edu
Preventive Controls for Human Foods courses, contact indu.upadhyaya@uconn.edu