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.

Meat & Poultry HACCP Course

Wednesday, August 23rd 9:00-5:00 (registration opens at 8:30)
Thursday, August 24th 8:30 am to 5:00 pm
AND Friday, August 25th 8:30 am to 12:30 pm

Course location: Tolland Agricultural County Extension Center (24 Hyde Avenue, Vernon, CT 06066)

The cost of registration is $425 per person and covers program costs, continental breakfast (3 days), and lunch (2 days). You must pre-register. Space is limited. Registration must be received by August 10th. There will be no refunds after August 10.

For information regarding program and registration, please contact: Indu Upadhyaya at (860)-786-8191 or

To register online using a credit card please visit

To register by mail, complete and mail the form at the bottom of the flyer

Contact Person Phone and Email:
Indu Upadhyaya

This three-day International HACCP Alliance approved Meat and Poultry HACCP course 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.

You MUST be present for the entirety of the course if you wish to receive the HACCP certificate.

To be placed on an email list for:

USDA Meat and Poultry HACCP courses, contact
FDA Seafood HACCP courses, contact
Preventive Controls for Human Foods courses, contact