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HACCP for Meat and Poultry Processors

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.

Overview

Delivered by Penn State Food Science and Meat Science Extension

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.

Fees

  • See Penn State Website

Course Dates

  • No courses scheduled at this time

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu ()