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

Food Science Outreach Classroom
253 Food Science Building
Penn State University
University Park, PA 16802

Tuesday, May 9, 2017

9:30 a.m.

Sign-in

Introduction and Prerequisite Programs

10:00 a.m.

Introduction to HACCP (Ch 1)

10:30

Prerequisites to HACCP (Ch 2)

11:00

Sanitation and SSOPs (Ch 3)

12:00 p.m.

Lunch

 HACCP Preliminary Steps

1:00 p.m.

Biological Hazards and Controls (Ch 4)

2:00

Chemical Hazards and Controls (Ch 5)

2:15

Physical Hazards and Controls (Ch 6)

2:30

Initial Tasks in Developing a HACCP Plan (Ch 7)

3:00

Break

3:15

Breakout Session #1

 HACCP Principles 1 & 2: Hazard Analysis and Critical Control Points

4:00 p.m.

Hazard Analysis (Ch 8)

4:30

Critical Control Points (Ch 9)

5:00

Adjourn

Wednesday, May 10, 2017

 

8:30 a.m.

Breakout Session #2

 HACCP Principles 3, 4, & 5: Establishing Critical Limits, Monitoring CL’s, and Corrective Action

9:30 a.m.

Critical Limits (Ch 10)

10:00

Monitoring (Ch 11)

10:30

Corrective Actions (Ch 12)

11:30

Lunch

12:30 p.m.

Breakout Session #3

 HACCP Principles 6 & 7: Record Keeping and Verification Procedures

1:30 p.m.

Verification and Validation (Ch 13)

2:15

Record Keeping

3:00

Break

3:15

Breakout Session #4

5:00

Adjourn

Thursday, May 11, 2017

Implementation and Management

8:30 a.m.

Organizing and Managing HACCP (Ch 15)

8:45

HACCP and the Regulatory Agencies (Ch 16) (FSIS Guest Speaker - Tentative)

9:15

HACCP Training (Ch 17)

9:45

Break w/Questions and Answers

10:15

Final Quiz

11:30

Final Quiz Discussion and Evaluation

12:00 p.m.

Adjourn

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