Unlock Compliance, Food Safety, and Market Access with Expert HACCP Training for Meat and Poultry Processors
The Meat & Poultry HACCP (Hazard Analysis and Critical Control Points) Training is a comprehensive, in-person course designed for professionals in the meat and poultry industry who are responsible for developing, implementing, or maintaining a USDA-FSIS compliant HACCP plan. This training provides practical, hands-on instruction to help you ensure food safety, regulatory compliance, and market access. HACCP is a science-based, systematic approach to identifying, evaluating, and controlling food safety hazards in meat and poultry processing. This course is essential for anyone seeking to meet USDA-FSIS requirements (9 CFR 417), pass audits, and protect public health.
Who Should Attend
- Meat and poultry processors, plant managers, and supervisors
- Quality assurance and food safety professionals
- Regulatory affairs and compliance officers
- Anyone responsible for HACCP plans in USDA-regulated facilities
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Dates: October 5-6, 2026
Course Length: 16 hours
Start and End Times:
Day 1 - 8:00 am - 5:00 pm
Day 2 - 8:00 am - 5:00 pm
Format: In-Person
Location: Centergy Building - 3rd Floor
Instructor: Wendy White
Registration Deadline: September 28, 2026
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You Will Learn
- Introduction to HACCP & USDA-FSIS regulations
- Food safety culture & GMPs
- Preliminary steps and product description
- Hazard analysis and CCP identification
- Critical limits, monitoring, and corrective actions
- Recordkeeping and verification
- Recall planning and regulatory updates
- HACCP plan development workshop
How You will Benefit from this HACCP Training Course:
- Expert Instructors: Led by certified HACCP professionals with extensive industry and regulatory experience
- USDA-FSIS Focus: Tailored to meat and poultry operations, covering all relevant federal regulations
- Hands-On Learning: Practical exercises, real-world examples, and peer networking
