UNL Virtual HACCP for Meat and Poultry Processors

BACKGROUND:

The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. In this course, you will learn foundational knowledge and practical tools to develop and implement HACCP plans applicable to a variety of food commodities. Additionally, you will review examples of real HACCP plans, and learn common reasons why HACCP plans fail as well as potential solutions for those issues.

COURSE DESCRIPTION:

The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and hands-on activities over 16 hours of class-contact time. The HACCP Plan Development for Food Manufacturers course is a generic version of HACCP training suitable for dairy, baking, confectionary, prepared foods, and other industries. This course does not satisfy specific requirements of the Juice, Meat & Poultry, or Seafood HACCP regulations, but it does provide a general overview of HACCP development and implementation.

WHO SHOULD ATTEND?

• QA/QC, sanitation, and production personnel in facilities that manufacture or process ingredients, additives, or food for humans or animals.

• Regulatory personnel tasked with evaluating or auditing HACCP plans and food safety practices for the food industry.

• Any individual interested in learning about the application of HACCP principles to food manufacturing.