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: