Date: May 29, 2014
Duration: 1 hour
HACCP — Hazard Analysis Critical Control Point — has been around for decades as a food safety management system in many different industries. Starting in 2000, USDA required all inspected meat & poultry establishments to have a HACCP plan in place and to follow that plan. So what is it? How does it work? What are the basics?
On this webinar, you’ll learn the ABCs of HACCP — vocabulary and basic concepts — from an experienced HACCP instructor, Jonathan Campbell from Penn State University. If you’re a farmer or rancher who brings animals to an inspected processor, if you’re thinking you might want to get into the processing business, or if you just want to know what the heck HACCP actually is, this webinar is for you.
Jonathan Campbell is Meat Science Extension Specialist at Penn State University and a member of NMPAN’s Advisory Board.
Please note: this is a very basic, one hour "what is HACCP?" webinar. This is not a "HACCP course", i.e. the type of HACCP courses that meets USDA requirements for HACCP training. Those courses are typically two or three days long. You can find a list of HACCP courses here: http://www.haccpalliance.org/sub/intro.html.