Introduction to HACCP Principles for Meat and Allied Industries

Introduction to HACCP Principles for Meat and Allied Industries

Offered by CFAES Wooster and Accredited by the International HACCP Alliance 

To view our accreditation: Click Here

Topics Include:

  • Introduction to HACCP
  • Prerequisites
  • Sanitation and SSOPs
  • Biological Hazards
  • Chemical Hazards
  • Physical Hazards
  • Developing a HACCP Plan
  • Hazard Analysis
  • Critical Control Points
  • Critical Limits
  • Monitoring
  • Corrective Actions
  • Verification
  • Record Keeping
  • Organizing and Managing Food Safety Program
  • HACCP and Regulatory Agencies

Details:

This workshop is a 20-hour workshop (first 14 hours will be delivered in a series of online modules, culminating with the final 6 hours in-person).

Please click here for computer requirements.

Instructor Information:

Daniel Clark, Ph.D., Adjunct Instructor, HACCP Alliance Accredited Lead Instructor

Please Note:

This course utilizes the book HACCP - A Systematic Approach to Food Safety: A Comprehensive Manual for Developing and Implementing a Hazard Analysis and Critical Control Point Plan, 5th Edition, which can be purchased here: www.gmaonline.org/forms/store/ProductFormPublic/haccp-manual-5th-edition

While it is not necessary for every individual to have the book, we do recommend at least one per organization, and we HIGHLY recommend you have access to it and have it on-hand before starting the online portion of this course. Copies will be also be available for use in the Ohio State ATI library. 

Questions/More Information:

Contact Zac Burkey at burkey.56@osu.edu or 330-287-7511