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.
HACCP for Meat and Poultry Processors
The University of Connecticut College of Agriculture and Natural Resources Extension in cooperation with the University of Rhode Island Cooperative Extension and the University of Massachusetts Extension
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.
Course dates and times (must be present for entire course):
Tuesday, January 15 (registration at 8:30, start at 9:00 am to 5:00 pm)
Wednesday, January 16 (8:30 am to 5:00 pm) AND Thursday, January 17 (8:30 am to 12:30 pm)
University of Connecticut
Nathan Hale Inn, Manchester Room
855 Bolton Rd, Storrs, CT 06268
The cost of registration is $400 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 January 7. There will be no refunds after January 7.
For information regarding program and registration, down load the PDF Information Brochure or please contact: Diane Wright Hirsch at (203) 407-3163 or email@example.com
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.
If you are an individual with a disability and need accommodations (including special dietary needs), please contact Diane Hirsch at firstname.lastname@example.org or call her at (203) 407-3163 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.
To be placed on an email list for:
USDA Meat and Poultry HACCP courses, contact email@example.com
FDA Seafood HACCP courses, contact firstname.lastname@example.org
Preventive Controls for Human Foods courses, contact email@example.com