SE-MONT-HACCP-01 - Development and Implementation of HACCP Programs Workshop

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
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

Registration Information

You will be given the option during checkout to register as an Individual or as a Group. If you select Group Registration, please follow these instructions to complete your checkout: Family/Group Instructions. To receive the discount when registering a group of 2 or more, please be sure to check the "Apply a Discount" box on the checkout screen, and select Group_Discount from the drop down menu.

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

e-mail: jeifert@vt.edu phone: (540) 231-3658 fax: (540) 231-9293