Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors (HACCP) – Lewisburg, PA

October 27, 2020 - October 28, 2020 | 8:30 AM

HACCP

REGISTER
Registration Deadline: Tuesday, October 20, 2020

Penn State’s College of Agricultural Sciences and Penn State Extension are closely monitoring the coronavirus/COVID-19 situation and its potential impact on those planning to attend university events and programs. We are following updates from Penn State, the Centers for Disease Control (CDC) and the Pennsylvania Department of Health. We encourage all participants to keep informed of risks, precautions, and symptoms to assist in making educated decisions about travel and participation in Penn State programs and events. Currently, the university has not made a decision to cancel programs or events. We will keep you updated on any such decisions, which will be made with the health and well-being of our community and event guests as the priority.

All registered attendees will be contacted in the event of cancellation. Unless you are contacted regarding cancellation, assume that university programs and events will go on as scheduled. We appreciate your understanding as we navigate this rapidly evolving situation. If you have questions or would like to change your registration status, please call 877-778-2937.

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.

Who should attend?

  • plant managers
  • HACCP coordinators
  • quality assurance/control personnel
  • sanitation management
  • line supervisors
  • line operators employed by meat and poultry processing plants
  • other professionals looking to increase their knowledge of HACCP

Sponsors

  • Penn State Extension
  • Cornell Cooperative Extension

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.

Who should attend?

  • plant managers
  • HACCP coordinators
  • quality assurance/control personnel
  • sanitation management
  • line supervisors
  • line operators employed by meat and poultry processing plants
  • other professionals looking to increase their knowledge of HACCP

Sponsors

  • Penn State Extension
  • Cornell Cooperative Extension
    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.

    Who should attend?

    • plant managers
    • HACCP coordinators
    • quality assurance/control personnel
    • sanitation management
    • line supervisors
    • line operators employed by meat and poultry processing plants
    • other professionals looking to increase their knowledge of HACCP

    Sponsors

    • Penn State Extension
    • Cornell Cooperative Extension
      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.

      Who should attend?

      • plant managers
      • HACCP coordinators
      • quality assurance/control personnel
      • sanitation management
      • line supervisors
      • line operators employed by meat and poultry processing plants
      • other professionals looking to increase their knowledge of HACCP

      Sponsors

      • Penn State Extension
      • Cornell Cooperative ExtensionRegistration Deadline: Tuesday, October 20, 2020Penn State’s College of Agricultural Sciences and Penn State Extension are closely monitoring the coronavirus/COVID-19 situation and its potential impact on those planning to attend university events and programs. We are following updates from Penn State, the Centers for Disease Control (CDC) and the Pennsylvania Department of Health. We encourage all participants to keep informed of risks, precautions, and symptoms to assist in making educated decisions about travel and participation in Penn State programs and events. Currently, the university has not made a decision to cancel programs or events. We will keep you updated on any such decisions, which will be made with the health and well-being of our community and event guests as the priority.All registered attendees will be contacted in the event of cancellation. Unless you are contacted regarding cancellation, assume that university programs and events will go on as scheduled. We appreciate your understanding as we navigate this rapidly evolving situation. If you have questions or would like to change your registration status, please call 877-778-2937.

         

        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.

        Who should attend?

        • plant managers
        • HACCP coordinators
        • quality assurance/control personnel
        • sanitation management
        • line supervisors
        • line operators employed by meat and poultry processing plants
        • other professionals looking to increase their knowledge of HACCP

        Sponsors

        • Penn State Extension
        • Cornell Cooperative Extension
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.

Who should attend?

  • plant managers
  • HACCP coordinators
  • quality assurance/control personnel
  • sanitation management
  • line supervisors
  • line operators employed by meat and poultry processing plants
  • other professionals looking to increase their knowledge of HACCP

Sponsors

  • Penn State Extension
  • Cornell Cooperative Extension