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

Penn State University
252 Food Science Building
University Park, PA 16802

Visitors may park in the East Deck (off Bigler Road) for $1.00 per hour. When entering the deck, you must take a stub from the machine at the Kiosk Information Booth at the entrance. You must give this stub to the attendant when exiting the deck. Parking decks only accept cash for payment.

Tuesday, January 23

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, January 24

8:00 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, January 25

Implementation and Management

8:00 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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