This program has been designed to meet the USDA’s training requirements and is accredited by the International HACCP Alliance, whose goal is to provide standardized training for the meat and poultry industries in HACCP principles. The course curriculum was developed by the American Meat Science Association to help processors understand, develop and apply Hazard Analysis and Critical Control Point (HACCP) principles in their production operations.
This 2.5-day program combines a unique level of lectures and work group discussions from a broad based faculty of meat and poultry scientists, HACCP experts, and authorities from academia. Interspersed between the lectures are hands-on break-out groups and exercises geared to the meat industry in efforts for the attendee gain a more in-depth knowledge of developing and monitoring a HACCP food safety plan, sanitation, etc.
For more information and to register,
Registration for the workshop is $600.00. The registration period closes on May 27th.
Please contact Annie Lynn Carter at annie.carter1@uga.edu with any questions or concerns.