1. Introduction to HACCP and USDA-FSIS Regulations

You will learn the foundational principles of Hazard Analysis and Critical Control Points (HACCP) and gain a clear understanding of the USDA Food Safety and Inspection Service (FSIS) regulations that govern meat and poultry processing.

2. Food Safety Culture and Good Manufacturing Practices (GMPs):

You will explore the importance of building a strong food safety culture within your organization and discover how Good Manufacturing Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs) support a successful HACCP program.

3. Preliminary Steps and Product Description

You will master the five preliminary steps of HACCP, including assembling your HACCP team, describing your products, defining intended use, constructing flow diagrams, and verifying your processes.

4. Hazard Analysis and Critical Control Point (CCP) Identification

You will learn how to conduct a thorough hazard analysis to identify biological, chemical, and physical hazards, and determine the critical control points (CCPs) necessary to ensure food safety. 

5. Establishing Critical Limits, Monitoring, and Corrective Actions

You will understand how to set scientifically-based critical limits for each CCP, develop effective monitoring procedures, and implement corrective actions when deviations occur.

6.  Recordkeeping and Verification

You will discover best practices for maintaining accurate records and learn how to verify that your HACCP system is functioning as intended and remains compliant with USDA-FSIS requirements.

7.  Recall Planning and Regulatory Updates

You will be prepared to develop and implement recall procedures, and you will stay informed about the latest regulatory updates, including 9 CFR 418 and best practices for crisis management.

8.  HACCP Plan Simulation

You will participate in a hands-on workshop where you will apply your knowledge to develop, document, and review a HACCP plan tailored to meat and poultry operations.