2-Day Meat and Poultry HACCP Workshop Agenda

Day 1: March 15, 2016
8:00 AM – 5:00 PM

8:00 AM: Registration

8:15 AM: Welcome and Introduction (Section 1)

  • Goals of the Workshop and HACCP overview
  • Meat and Poultry HACCP: Step-by-Step

8:30 AM: The HACCP regulation, related rules and guidance (Section 1)

9:00 AM: HACCP Prerequisite Programs and Preliminary Steps (Section 2)

10:00 AM: Break

10:15 AM: HACCP Prerequisite Programs and Preliminary Steps Cont. (Section 2)

  • Identifying your HACCP team, describe your process and develop flow (Section 2)

10:45 AM: Breakout Session #1

11:30 AM: Group reports Session #1

12:15 PM: Lunch

1:00 PM: HACCP Steps 1 & 2: Hazards, Hazard Analysis and Critical Control Point (Section 3)

  • Microbiological, Physical and Chemical Hazards
  • Processing HAZARD Guide

2:15 PM: Hazard Analysis and CCP Determination (Section 3)

3:00 PM: Break

3:15 PM: Breakout Session #2

4:15 PM: Group reports Session #2

Day 2: March 16, 2016
8:00 AM – 4:30 PM

8:00 AM: HACCP Steps 3, 4, & 5: The “Heart of HACCP” (Section 4)

  • Establishing Critical limits, Monitoring Procedures and Corrective actions

9:00 AM: Breakout Session #3

9:45 AM: Break

10:00 AM: HACCP Steps 6 & 7: Record Keeping, Validation & Verification (Section 5)

  • Validation and supporting documentation
  • Recordkeeping and Verification Plans

12:00 PM: Lunch

12:45 PM: Breakout Session #4

2:00 PM: Group Reports on Sessions #3 & #4

  • Feedback from breakout sessions

3:00 PM: Implementing your HACCP plan and available resources

3:45 PM: Evaluations and closing comments