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Description
This Hazard Analysis and Critical Control Point (HACCP) plan workshop is for meat or poultry processing employees responsible for production, quality assurance, quality control, sanitation, food safety or HACCP programs; regulatory agency officials, and food safety trainers. Attendees will receive a certificate of completion with the International HACCP Alliance accreditation seal.
Program Agenda
Monday: 1:30 pm - 5:30 pm
- Food Safety & HACCP Overview
- Good Manufacturing Practices, Sanitation SOP’s, Prerequisite Programs
- Compliance with USDA/State Regulations
- Tuesday: 8:30 am - 5:30 pm
- Initial Steps to HACCP Plan Development
- Biological, chemical, physical hazards
- HACCP Principles 1 & 2:
- Hazard analysis, control measures
- Identification of critical control points
- HACCP Principles 3, 4, & 5:
- Establishing critical limits
- Establishing monitoring procedures
- Corrective actions for deviations
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Wednesday: 8:30 am - ~ 3:00 pm
- HACCP Principles 6 & 7:
- Verification and validation
- Records and record keeping
- Maintaining your HACCP plan or program
- Regulatory and Scientific Resources
Notes
Registration Deadline: July 26, 2024
Fee Amount: $550
Discount: Registration fee is $500($50 discount) for 2 or more participants from the same work location.
Refunds: Registration fees will be refunded if we receive notification of your cancellation 5 days prior to the start of the workshop. No refunds will be made for cancellations after that date, however substitutions of a paid attendee may be made at any time.
The course may be cancelled if we do not receive sufficient registrations 4 days prior to the workshop. If the course is cancelled, registration fees will be refunded, but Virginia Tech will not be held responsible for any airfare, hotel or other related costs incurred by the registrants.
Payments: The workshop registration fee can be paid by check or credit card. Please make check payable to: “Virginia Tech Treasurer” and mail to:
Dr. Joe Eifert
Dept. of Food Science & Technology
360 Duck Pond Drive
Virginia Tech (mail code 0418)
Blacksburg, VA 24061
Dept. of Food Science & Technology
360 Duck Pond Drive
Virginia Tech (mail code 0418)
Blacksburg, VA 24061
e-mail: jeifert@vt.edu phone: (540) 231-3658 fax: (540) 231-9293
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