Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors (HACCP)

Wyndham Garden Inn, Glenn Mills

Wednesday, Sept 13, 2017

Introduction and Prerequisite Programs
8:30 am Introduction to HACCP (Ch 1)
9:00 am Prerequisites to HACCP (Ch 2)
9:30 am Sanitation and SSOPs (Ch 3)
10:15 am Break

HACCP Preliminary Steps
10:30 am Biological Hazards and Controls (Ch 4)
11:30 am Chemical Hazards and Controls (Ch 5)
12:00 pm Physical Hazards and Controls (Ch 6)
12:15 pm Lunch
1:00 pm Initial Tasks in Developing a HACCP Plan (Ch 7)
1:30 pm Breakout Session #1

HACCP Principles 1 & 2: Hazard Analysis and Critical Control Points
2:30 pm Break
2:45 pm Hazard Analysis (Ch 8)
3:00 pm Critical Control Points (Ch 9)
3:15 pm Breakout Session #2
5:00 pm Adjourn

Thursday, Sept 14, 2017

HACCP Principles 3, 4, 5: Establishing Critical Limits, Monitoring CL’s, and Corrective Action
8:00 am      Breakout session #2
9:00 am      Critical Limits (Ch 10)
9:30 am      Monitoring (Ch 11)
10:00 am    Corrective Actions (Ch 12)
10:30 am    Break
10:45 am    Breakout Session #3

HACCP Principles 6 & 7: Record Keeping and Verification Procedures
11:30 am    Verification and Validation (Ch 13)
12:00 pm    Lunch
12:30 pm    Record Keeping (Ch14)
1:15 pm      Breakout Session #4
2:00 pm     Organizing and Managing HACCP(Ch 15)
2:15 pm     HACCP and the Regulatory Agencies (Ch 16)
2:45 pm     Break w/ Questions and Answers
3:15 pm     Exam
4:00 pm     Final Exam Discussion and Evaluation 4:30 pm Adjourn

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