Virtual Meat & Poultry HACCP Course – October 2021

Summary: This virtual, three-day International HACCP Alliance approved Meat and Poultry HACCP course will be on a zoom platform, it will provide participants with the information they need to prepare a HACCP food safety program and also plan for a plant under USDA/FSIS Grant of Inspection. If you work in a slaughter only facility, email before registering. During this course we will not prepare HACCP plan for your specific operation but provide resources and guidelines for you to successfully prepare a HACCP plan. This course meets requirements for training of personnel responsible for HACCP plan development and implementation, including plan validation and verification activities. Instructors • Indu Upadhyaya, Ph.D., Food Safety Specialist, UConn Cooperative Extension • Diane Hirsch, MPH, Food Safety Specialist, UConn • Lori Pivarnik, Ph.D., Food Safety Specialist, University of Rhode Island • Jason Bolton, Ph.D., Food Safety Specialist, UMaine Cooperative Extension • Robson Machado, Ph.D., Food Safety Specialist, UMaine Cooperative Extension IMPORTANT NOTICE: You MUST be present for the entirety of the course if you wish to receive the HACCP certificate. Please make sure you have a computer/laptop (no phones or tablets allowed) with built-in video or external webcam and microphone with sufficient internet connectivity for the entire duration of the course. There will be 10-minute breaks and Lunch break each day of the course. The agenda is tentative and subject to change. • No more than 3 people from the same company should register for the course. • Please become familiar with Google Docs, if you are not already. • If you are joining in the same physical room as someone else, you must utilize headphones to minimize background noise and feedback. Registration Types and Their Associated Fees: Course registration fee (includes all course materials): $425 You must pre-register. Space is limited. Registration materials must be received by September 27th, 11.59 PM.

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