UW-Madison will be hosting a Basic Hazard Analysis Critical Control Points for Meat and Poultry Establishments Short Course March 1-2 at the Meat Science & Animal Biologics Discovery building.
The Department of Agriculture, Trade and Consumer Protection will be providing tuition reimbursement for qualifying participants that reside in Wisconsin through the Meat Talent Development Program.
The training will discuss HACCP principles and the development and implementation of HACCP plans and programs, including new USDA and Food Safety Inspection Service regulations for meat and poultry establishments. This course will include topic presentations, provide a hands-on opportunity to develop HACCP program components, and satisfy the training requirement specified in the 1996 Pathogen Reduction/HACCP regulation.
Participants that complete the training will receive a certificate of completion, and their name will be added to a registry of HACCP trained individuals that is maintained by the International Meat and Poultry HACCP Alliance.
The registration fee is $550 per person and includes training materials, handouts, and lunch. After Feb. 12, the registration fee will increase to $600 per person. Participants that reside in Wisconsin can request tuition reimbursement through DATCP’s Meat Talent Development Program during check-in at the event. Tuition reimbursement is limited to three participants per meat establishment.