Preventive Controls/HACCP Training

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

To be placed on an email list for:

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

 

HACCP for Meat and Poultry Processors - WORKSHOP

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

Tuesday, September 26 (9:00 am to 5:00 pm)
Wednesday, September 27 (8:30 am to 5:00 pm) AND
Thursday, September 28 (8:30 am to 3:00 pm)

Course location:

University of Connecticut
Nathan Hale Inn, Manchester Room
855 Bolton Rd, Storrs, CT 06268

This three day International HACCP Alliance approved Meat and Poultry HACCP 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.

 

Registration:

The cost of registration is $375 per person and covers program costs, parking, continental breakfast,

breaks, and lunch. You must pre‐register. Space is limited. Registration materials must be received

by September 18. There will be no refunds after September 18.

For information regarding program and registration, please contact: Diane Wright Hirsch at (203) 407‐

3163 or diane.hirsch@uconn.edu

 

To register online, using a credit card (preferred):

Go to www.cahnrconference.uconn.edu click on HACCP for Meat and Poultry Processors, under the

Online Registrations menu.

To register by mail, complete and mail the registration form at this link.

 

For More Information:
A complete schedule is included
on the registration form at this link.

 

 

 

 

To be placed on the HACCP email list, email diane.hirsch@uconn.edu.