HACCP Workshop

Date: August 20-21, 2009

Location: University of Wisconsin-Madison Department of Animal Sciences; Madison, WI

• HACCP Workshop Brochure

A Hazard Analysis and Critical Control Point (HACCP) workshop for Meat, Poultry and Egg Plants will be held on Thursday, August 20 and Friday, August 21 at the University of Wisconsin-Madison.  This course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA, FSIS regulations. This program will be consistent with the intent and scope of the USDA, FSIS regulation.  This course is designed for individuals with little to no knowledge of HACCP and those who would like a refresher on HACCP to learn about recent regulatory changes and developments. This course will include topic presentations and working groups for hands-on opportunity to develop HACCP program components.

Topics that will be covered include:

• HACCP Overview
• Microbiological, Chemical and Physical Hazards
• Developing SOPs and GMPs
• Critical Limits, Monitoring Methods and Corrective Action
• Record Keeping and Verification
• HACCP Plan Validation
• HACCP Plan Reassessment. 

This course satisfies the training requirement specified in the 1996 Pathogen Reduction/HACCP regulation. Individuals that complete the course will receive a certificate indicating they are a HACCP trained individual and their name will be added to a registry maintained by the International Meat & Poultry HACCP Alliance. 

The cost of the workshop is $200 per person for the 2-day event. This fee includes course materials, a daily continental breakfast, lunches and refreshments.  All workshop attendees must make their own hotel arrangements (list of hotels can be found in brochure).  Check-in will begin at 8:00 am and the course will begin at 9:00 am on the first day(end at 6:00).  The course will begin at 8:00 am on the second day (end at 5:00).

WORKS Workshop Location: Department of Animal Sciences, 1675 Observatory Drive, Madison, WI  53706