Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors Workshop and Cured Meats Processing Workshop
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.
The course is ideally suited for:
The course is instructed by Penn State Extension and Cornell Dairy and Meat Foods Extension. Instruction will begin at 8:30 am, April 2 in the Stocking Hall Conference Center (Room 148). Lunch will be provided.
Cured Meats Processing Workshop is designed for small scale processors,
restaurants, and butchers who would like to develop or increase their
value-added section meat sales. Participants will learn the basics of
curing meats, meat science, and non-meat ingredients. Lectures will
include food safety, meat mathematics, thermal processing, and
instrumentation. The course consists of two days of lectures and
processing of cured meats.