Meat & Poultry HACCP

Both the United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) and the United States Food and Drug Administration (FDA) have regulatory programs that require food processors to attend training in order to comply with the regulations. University of Connecticut Extension provides courses to meat and poultry processors, seafood processors, and those that need to comply with the Preventive Controls for Human Foods Rule of the Food Safety Modernization Act.

For information about USDA Meat and Poultry HACCP, Seafood HACCP, Preventive Controls for Human Foods and other information of interest to food processors, go here.


Virtual Meat & Poultry HACCP Course

Example Curriculum - More courses will be announced soon

Date/Time of Event
Tuesday (8.30 am-4.30 pm)
Wednesday (8:30 am -4.30 pm)
Thursday (8:30 am-2.00 pm)

Contact Person Phone and Email:
Indu Upadhyaya
860-786-8191
indu.upadhyaya@uconn.edu

Instructors

  • Indu Upadhyaya, Ph.D., Food Safety Specialist, UConn Cooperative Extension
  • Diane Hirsch, MPH, Food Safety Specialist, UConn Cooperative Extension
  • 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

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 indu.upadhyaya@uconn.edu 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.

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.

Payment types accepted:
Credit cards only
Cancellation Policy:
No refunds or cancellations will be accepted after course closing dates.


To be placed on an email list for:

USDA Meat and Poultry HACCP courses, contact indu.upadhyaya@uconn.edu
FDA Seafood HACCP courses, contact nancy.balcom@uconn.edu
Preventive Controls for Human Foods courses, contact indu.upadhyaya@uconn.edu