Meat & Poultry HACCP Workshop (In-person or Virtual)

Get hands-on tips, practical tools, and real-world experience to master HACCP in meat and poultry processing! (In-person or Virtual)BackgroundThe Hazard Analysis and Critical Control Points (HACCP) system is the standard framework for food safety management in meat and poultry processing. This course follows the approved International HACCP Alliance curriculum and provides participants with the knowledge and tools to develop, implement, and validate HACCP plans. The training integrates hands-on processing and product development activities, including sausage and game meat applications, to reinforce hazard analysis, critical control points, and validation concepts (Appendix A and B). Participants will learn to develop HACCP plans using real processing and formulation scenarios to strengthen practical implementation. Course outlineIntroduction to Food Safety and the HACCP SystemHACCP Federal RegulationsFood Safety Hazards (linked to ingredients and formulation)Good Manufacturing Practices and SanitationHACCP Preliminary Steps (Product Description, Intended Use, Flow Diagrams)Hazard Analysis & Preventive Measures (processing and product development examples)Identification of Critical Control Points (processing-based exercises)Establishment of Critical Limits (time/temperature, pH, and formulation factors)Monitoring Critical Control PointsEstablishing Corrective ActionsHACCP Verification and RecordkeepingValidation of Food Safety Controls (Appendix A & B applications)HACCP Implementation and Plan Development (hands-on plan creation using product scenarios)Food Safety Audits and InspectionsSources of InformationWho Should Attend?• Owners, entrepreneurs, and employees of small and very small meat and poultry processing businesses. • Game meat processors, hunters, and businesses developing or producing game meat products. • Start-ups and food entrepreneurs seeking practical guidance on HACCP plan development and regulatory compliance. • QA/QC, sanitation, production, and regulatory personnel supporting small-scale meat and poultry operations Good to KnowSubsidized registration may be available for representatives of small and very small meat and poultry businesses, game meat entrepreneurs, and students enrolled in Food Science programs in Utah and neighboring states. Discounts are limited and will be awarded through a competitive selection process. To be considered, email jose.brandao@usu.edu with a brief description of your background, business, or academic program. Selected applicants will receive a discount code to use during registration. Registration Information:Price: 500.00 Boxed lunch, coffee breaks, and workshop materials are included in the registration fee.