Basic HACCP for Meat & Poultry Short Course

Date: August 17, 2022 at 9:00 am to August 18, 2022 until 5:30 pm

*Registration for this class will open closer to the event date*

About the Basic HACCP for Meat & Poultry Short Course
The Basic HACCP Short Course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA, FSIS regulations for meat and poultry establishments. This program is consistent with the intent and scope of the USDA, FSIS regulation.

This course is designed for individuals with little or no knowledge of HACCP and those who would like a refresher on HACCP to learn about recent regulatory changes and developments. This course will include topic presentations and working groups for a hands-on opportunity to develop HACCP program components. This course satisfies the training requirement specified in the 1996 Pathogen Reduction/ HACCP regulation.

Topics Covered

• HACCP Overview
• FSIS Regulations on HACCP Implementation
• Pre-requisite Programs
• Biological Hazards
• Chemical Hazards
• Physical Hazards
• Developing Product Description, Product Ingredients, and Process Flow Diagram
• Conducting Hazard Analysis and Identifying CCPs
• Critical Limits, Monitoring & Corrective Action
• Validation, Verification, and Supporting Documents
• Record Keeping and Verification
• Review of a Complete Example HACCP Plan
• HACCP Plan Reassessment
• Planning for a Recall / Crisis Management
• Product Specific Pathogens of Concern and How they are Controlled
• Establishing an Effective Allergen Control Program
• Microbial Sampling Programs

Certification
Individuals that complete the course will receive a certificate indicating they are a HACCP trained individual and their name will be added to a registry of HACCP trained individuals that is maintained by the International Meat & Poultry HACCP Alliance.

Meals/Social Events
Breaks: A light continental breakfast, break items, lunches, and refreshments will be provided on both days.

Course Location and Transportation:
The Basic HACCP Short Course will be held at the University of Wisconsin – Madison Meat Science & Animal Biologics Discovery (MSABD) building, located at 1933 Observatory Drive, Madison, WI 53706.

Nearby parking is available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours, and $1/hour thereafter. The maximum rate for the day is $15.

For additional information about parking, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building.

Registration|
The registration fee is $500 per person and includes course materials & handouts, break items, lunches, and refreshments.

Lodging, parking, and other meals are not included.

Enrollment for this short course is limited to 60 participants to ensure every participant has an excellent opportunity to learn and have their questions answered.

*Registration for this class will open closer to the event date*

Preferred Hotel
DoubleTree Hotel
(0.8 miles from MSABD)
525 West Johnson Street
Madison, WI
Phone: (608) 251-5511

Online Booking Link to receive a rate of $159/night
Room block with the special group rate will be in place until Monday, August 1, 2022.

Course and Registration Questions:
If you have questions regarding registration or otherwise, please contact Jesse Brookstein at 608-263-4891 or email brookstein@wisc.edu.