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Summary: Developing & Implementing HACCP
for the Meat & Poultry Industry
Registration begins at 8:00 on Tuesday,
April 5, and the workshop concludes
at 12:00 noon Thursday, April 7, 2011.
· 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;
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