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Meat and Poultry HACCP Training

Next Training: 26 - 28 June 2018. Registration is NOW OPEN.

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and pro-cessing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for US Department of Agricul-ture (USDA) inspection of meat and poultry prod-ucts. This course meets USDA requirements for HACCP training. Participants will receive an Inter-national HACCP Alliance certificate upon success-ful completion of the course.

The School of Nutrition and Food Sciences of-fers a three day Meat and Poultry HACCP training designed to educate plant managers, HACCP coordinators, quality assurance/control personnel, sanitation management, line supervi-sors, line operators employed by meat and poultry processing plants, and any other pro-fessionals looking to increase their knowledge of HACCP.

INSTRUCTION

Instructors are faculty and staff in the LSU AgCenter School of Nutrition and Food Sciences and by experts appointed by the USDA and Louisiana Department of Agriculture and Forestry.

Experience with nationally conducted HACCP trainings has shown that participants benefit when involved with hands-on experience in developing HACCP plans. A presentation of developed HACCP plans will be held at the end of the training.

Opportunities will be provided by the staff during the three-day seminar for specific ques-tions and/or clarifications, which may occur individually or collectively.

CERTIFICATION

Satisfactory completion of the course ensures that the participant is acquainted with:

  • An understanding of how to develop a HACCP plan.
  • Tools to develop, implement, monitor and verify a HACCP plan.

Participants who complete the course will be certified by the International HACCP Alliance and will meet USDA requirements.

REGISTRATION

Registration is NOW OPEN.

The registration fee is $325 per person, which in-cludes the cost of the manuals, certificate, materi-als, lunch and coffee breaks. Advance registration is required. Space is limited, so please register early.

If registered by Tuesday, June 5th, receive discount price $300. Online registration closes Tuesday, June 19th. Registration is not guaranteed after this date. Cancellations before June 5th will be refunded in full, provided notification is received in writing or by telephone followed by written notification. A substitute from the original registrant’s institution or company may attend the seminar.

To register, complete the registration form and mail with appropriate fees to the address indicated on the form or visit LSU AgCenter Online Store > Events/Services > Meat and Poultry HACCP Workshop - June 2018 to complete the process online.

REGISTRATION FORM

For more information about registration options and training schedule --
Download: Meat and Poultry HACCP Training

Contact Information

Registration Questions
Celika Murphy
Phone: 225-578-5207
Email: cmurphy@agcenter.lsu.edu

revised: 18-May-2018 9:53