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

September 17th – October 11th, 2018

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


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 requirments.

*Access to a computer with an Internet connection is available in the library at Ohio State ATI (Halterman Hall lobby) if needed. Hours are Monday-Thursday 8AM-8PM, Friday 8AM-5PM. A driver’s license or other valid photo ID is required, just check-in at the front desk.


Week of September 17 - Online coursework

Week of September 24 - Online coursework

Week of October 1 - Online coursework

Thursday, October 11, 9AM-4PM – in-person session at the OSU Wooster Campus

Registration Information: 

Registration Deadline: August 21

Investment: $350 (Includes: Participant handouts, continental breakfast and lunch on October 11)

Instructor Information:

Daniel Clark, Ph.D.

Assistant Research Professor, Department of Animal Sciences

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:

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 or 330-287-7511

Click here to register for the HACCP workshop