Course Details
- Registration Fee: $995.00 USD per attendee
- Duration: 2-Day 16 hrs.
Course Overview
This 2-day course is based on the requirements of the US Department of Agriculture (USDA) for the processors of meat products, poultry and poultry products and egg products as defined in the Meat Inspection Act, the Poultry and Poultry Products Inspection Act and the Egg Products Inspection Act.
The course covers the use of the seven food safety principles as described by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in the document "HACCP Principles & Application Guidelines".
Attendees will learn how to use the preliminary steps and the food safety principles when processing meats, poultry and egg products. There is a test at the end of the class to determine knowledge.
This training is not intended for facilities that are regulated by the Food and Drug Administration (FDA).