| Date | Class Type | Address | City | State | Price |
|---|
| 10/6/2026 8:00 AM - 5:00 PM EST - Meat & Poultry HACCP Training (USDA-FSIS) | Classroom | 75 5th Street, NW | Atlanta | GA | $850.00 |
Unlock Compliance, Food Safety, and Market Access with Expert HACCP Training for Meat & Poultry Processors
Course Overview
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.
What 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
Who Should Take This Course:
- 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
Dates: October 6-7, 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: Georgia Tech - Hodges Room, 3rd Floor
Instructors: Wendy White and Andrea Hines
Registration Deadline: September 28, 2026
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.
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
