Basic HACCP Training for Meat, Poultry and other Food Processors

MSU's Department of Food Science, Nutrition, and Health Promotion offers a basic HACCP training course to help meat and poultry processors comply with USDA’s “Pathogen Reduction and Hazard Analysis Critical Control Point (HACCP)” regulations. This course is designed for individuals who must have successfully completed a course of instruction in the application of the seven HACCP principles in order to meet USDA requirements. This course includes prerequisite programs, development of a HACCP plan, and record review. Course instructors are certified by the International HACCP Alliance and will follow the standardized training outline for the course. While this course is designed to meet the needs of meat and poultry processors, the basic principles of this workshop are beneficial to all food processors. Courses are typically held in the fall, but additional courses may be offered at other times of the year depending on interest. Sign up to be notified of future course offerings.
Allie Cowles
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Meet Allie Cowles, undergraduate student in Food Science
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