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Developing and Implementing HACCP Plans in Meat and Poultry Plants

November 2, 2016 - November 3, 2016

This introductory course provides basic training in developing a HACCP program for all types of processing facilities. All plant personnel who will be designated as “HACCP trained” under USDA regulations, such as plant management, quality assurance personnel, and supervisory staff will benefit from this course. The Southwest Meat Association is a charter member of the International HACCP Alliance, whose mission is to provide standardized HACCP training for the industry and to implement farm to table HACCP systems. View Registration Form.  Online Registration Available Below. 

• Welcoming Remarks
• Introductions and Workshop Objectives
• HACCP History and Overview
• Benefi ts of HACCP
• HACCP and Its Relationship to Quality, GMPs,
SPSs and SSOPs
• Introduction to Microbiology
• Foodborne Illness/Disease
• Biological, Chemical, Physical Hazards
• First 6 Steps to Developing a HACCP Plan
• HACCP Principle 1: Conduct a Hazard Analysis
• Breakout Logistics, Group Identifi cations
• Breakout Session I: Development of Principle 1
• Breakout Session I: Reports
• HACCP Principle 2: Identify CCPs in the Process
• HACCP Principle 3: Identify Critical Limits
• HACCP Principle 4: Monitoring
• HACCP Principle 5: Corrective Actions
• Breakout Session II: Development of Principles 2-5
• Breakout Session II: Reports
• HACCP Principle 6: Verifi cation
• HACCP Principle 7: Record Keeping
• Breakout Session III: Development of Principles
6 and 7, Master Spreadsheet
• Breakout Session III: Reports
• Implementing and Maintaining the HACCP
Plan and System
• FSIS HACCP Regulations
• Workshop Review
• Course Exam
• Review of Exam and Course Evaluation
• Adjourn

The registration fee of $500 includes all course materials and refreshments, a Certificate of Completion with the industry-recognized International HACCP Alliance accreditation seal, and entry into the HACCP Alliance’s Participant Registry.

Accommodations: College Station hotels include many of the popular nationwide chains. Registrants are responsible for making their own reservations. Some recommendations are:

Holiday Inn Express • 1203 University Dr E • College Station, TX • 979-846-8700 • www.ihg.com
Hawthorn Suites by Wyndham College Station • 1010 University Dr E  •  College Station, TX • 979-695-9500 •  www.hawthorn.com
TownePlace Suites Bryan College Station  • 1300 University Dr E • College Station, TX • 979-260-8500 • www.marriott.com
Hampton Inn & Suites College Station  •  925 Earl Rudder Fwy  •  College Station, TX  •  979-694-2100 •  http://hamptoninn3.hilton.com
Comfort Suites University Drive  • 907 University Dr E • College Station, TX  •  979-268-5500 • www.choicehotels.com
Hyatt Place College Station • 1100 University Dr E •  College Station, TX • 979-846-9800 • www.hyatt.com

HACCP 2016 Course

    Cost is $500 per person. Please complete one form for each registrant.
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Details

Start:
November 2, 2016
End:
November 3, 2016

Venue

College Station, TX
College Station, TX United States + Google Map