This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.
Plant management, HACCP coordinators, quality assurance/control personnel, sanitation management, line supervisors, and line operators employed by meat and poultry processing plants as well as other professionals looking to increase their knowledge of HACCP.
Penn State University
252 Food Science Building
University Park, PA 16802
Register Now (Deadline January 16, 2019)