Registration Deadline:
September 16, 2026
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and its 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 management, HACCP coordinators, quality assurance/control personnel, sanitation management, line supervisors, line operators employed by meat and poultry processing plants, and other professionals looking to increase their knowledge of HACCP.
When
September 30, 2026 – October 2, 2026
Where
118 Agricultural Sciences and Industries Building
160 Curtain Rd
University Park, PA 16802