The Program and Faculty
This program has been designed to meet the USDA’s training requirements and also 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 principles in their production operations. The program meets from 8:00 to 5:00 daily and 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, industry and government. The work group sessions will include interaction with industry peers who have successfully developed and implemented HACCP programs in their own plants.
Who Should Attend?
Plant managers, quality assurance personnel, supervisors, operation managers, scientific staff and anyone who will have food safety and HACCP responsibility and training as required by USDA should attend this workshop.
- HACCP Overview: Why is HACCP needed? What are its benefits?
- USDA-FSIS Regulations on HACCP Implementation
- Applying the Seven Principles and Definition of HACCP Terms
- Poultry Food Safety Hazards and Their Associated Risk
- Understanding Critical Control Points Versus Process Control Points in Poultry Processing
- Defining Your Product and Process; Developing Flow Charts of Your Process - The Initial Steps in Developing a HACCP Plan
- Hazard Analysis and Critical Control Points; Determination of Significant Hazards; Identification of Critical Control Points
- Critical Limits, Monitoring Methods and Corrective Action - Definitions, Criteria, Methods and Responsibility
- Record Keeping and Verification
- Process Controls and Monitoring Methods
- How to Implement and Manage a HACCP System
- Integration of HACCP Procedures into USDA/FSIS or State Inspection
- Measuring the Effectiveness of Your HACCP Plan
- Maintaining Your HACCP Plan/Employee Training Requirements
- Working on Your HACCP Plan When You Return to Your Plant
Register by April 14, 2016 - fee $550 USD
Register three or more from the same company at the same time by April 14, 2016 to receive a $50 per person discount on the registration fee.
PAYMENT METHODS:
CHECK or MONEY ORDER: Complete the registration form and fax to (706) 542-0993 to hold your place. Make payable to University of Georgia and mail with form to:
Spring M&P HACCP Workshop
160 Food Science Bldg.
Athens GA 30602-2610
ONLINE CREDIT CARD REGISTRATION: Please go to the calendar at http://EFSonline.uga.edu and click on the link to our secure registration website.
Lodging: Participants are responsible for their own lodging. A block of rooms at the UGA Hotel at the Georgia Center, 1197 South Lumpkin Street, Athens, will be held until April 14, 2016 Call 1-800-884-1381 and request the block code 'SPRINGMP2016' to get special rate of $99.00 (1 queen or 1 king bed) or $129 (2 queen or double beds), plus tax. Or to make your reservation online with a credit card, go to https://webapps.georgia center.uga.edu/Hotel/ and enter the block 'SPRINGMP2016' and the dates for your stay.
Transportation: Airline access to Athens is available via Atlanta's Hartsfield-Jackson International Airport (ATL), which is about 90 minutes away from Athens via ground transportation or 45 minutes by air. Shuttle from Atlanta to Athens: Groome Transportation has 14 shuttles to and from Atlanta to Athens - see www.groometransportation.com or call 706-410-2363 for schedule and reservations.