172 North Main Street
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for USDA inspection of meat and poultry products. This course meets US Department of Agriculture (USDA) requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course.