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Meat and Poultry HACCP

December 7 @ 8:30 am - December 9 @ 12:30 pm

| $385 – $410

Mon., Dec. 7 – Wed., Dec. 9, 2026
Dec 7: 8:30 a.m.-5:00 p.m.; Dec 8: 8:30 a.m.-4:30 p.m.; Dec 9: 8:30 a.m.-12:30 p.m.
UMaine Cooperative Extension, Penobscot County, 307 Maine Avenue, Bangor, Maine 04401

Cost: Maine residents $385; Out-of-state residents $410

Register Online

University of Maine Cooperative Extension will offer a two-and-a-half-day Meat and Poultry HACCP training Dec. 7-9 at the UMaine Extension Penobscot County office in Bangor.

This course provides instruction and hands-on experience in developing and implementing Hazard Analysis and Critical Control Points (HACCP) plans for meat and poultry processing operations. Participants will learn about USDA Food Safety and Inspection Service regulations, hazard identification and analysis, critical control points, monitoring procedures, corrective actions, verification, and recordkeeping.

The training combines instructor-led presentations, group discussions, and practical exercises. Participants will work toward developing a draft HACCP plan tailored to their operations.

The course is intended for USDA-inspected meat and poultry processors, small and very small establishments, HACCP coordinators, plant managers, quality assurance and quality control personnel, custom-exempt processors and other food processors seeking HACCP knowledge.

Participants who complete the full course will receive a certificate of completion.

Dates and times

  • Monday, Dec. 7: 8:30 a.m. to 5 p.m.
  • Tuesday, Dec. 8: 8:30 a.m. to 4:30 p.m.
  • Wednesday, Dec. 9: 8:30 a.m. to 12:30 p.m.

Participants must attend all three days.

Snow dates

If needed, the course will be held Dec. 14-16 at Hitchner Hall, Room 157, 7 Portage Road, on the University of Maine campus in Orono. Participants will be notified by email if the snow dates are necessary.

Instructor

Gülsün Akdemir Evrendilek, Ph.D., associate Extension professor and seafood technology and food safety specialist.

Cost and registration

Registration is $385 for Maine residents and $410 for out-of-state residents.

Registration is required by Nov. 30, 2026. Enrollment is limited to 20 participants. A waitlist will be available if the course reaches capacity.

Refunds are not available unless the course is canceled due to low enrollment.

We will provide breakfast pastries, coffee, and tea each day. Lunch will be provided on the first two days. Participants will be asked about dietary restrictions and food allergies during registration.

For questions about the training, contact Gülsün Akdemir Evrendilek at 207.581.1378 or gulsun.akdemir@maine.edu.

If reasonable accommodation is needed, please contact Gülsün Akdemir Evrendilek, 207.581.1378, gulsun.akdemir@maine.edu by Nov. 30, 2026.

Details

Venue

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