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

Nittany Lion Shrine

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the 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 managers
  • HACCP coordinators
  • quality assurance/control personnel
  • sanitation management
  • line supervisors
  • line operators employed by meat and poultry processing plants
  • other professionals looking to increase their knowledge of HACCP


  • Penn State Extension
  • Cornell Cooperative Extension


  • When

    Tuesday, May 9, 2017 - Thursday, May 11, 2017

  • Where

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

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