{"id":3538,"date":"2015-01-14T14:35:55","date_gmt":"2015-01-14T19:35:55","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=3538"},"modified":"2017-03-16T09:50:36","modified_gmt":"2017-03-16T13:50:36","slug":"haccp-agenda","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/food-safety\/haccp-agenda\/","title":{"rendered":"2-Day Meat and Poultry HACCP Workshop Agenda"},"content":{"rendered":"<h3>Day 1: March 15, 2016<br \/>\n8:00 AM &#8211; 5:00 PM<\/h3>\n<p><em>8:00 AM:<\/em> Registration<\/p>\n<p><em>8:15 AM:<\/em> Welcome and Introduction (Section 1)<\/p>\n<ul>\n<li>Goals of the Workshop and HACCP overview<\/li>\n<li>Meat and Poultry HACCP: Step-by-Step<\/li>\n<\/ul>\n<p><em>8:30 AM:<\/em> The HACCP regulation, related rules and guidance (Section 1)<\/p>\n<p><em>9:00 AM:<\/em> HACCP Prerequisite Programs and Preliminary Steps (Section 2)<\/p>\n<p><em>10:00 AM:<\/em> Break<\/p>\n<p><em>10:15 AM:<\/em> HACCP Prerequisite Programs and Preliminary Steps Cont. (Section 2)<\/p>\n<ul>\n<li>Identifying your HACCP team, describe your process and develop flow (Section 2)<\/li>\n<\/ul>\n<p><em>10:45 AM:<\/em> Breakout Session #1<\/p>\n<p><em>11:30 AM:<\/em> Group reports Session #1<\/p>\n<p><em>12:15 PM:<\/em> Lunch<\/p>\n<p><em>1:00 PM:<\/em> HACCP Steps 1 &amp; 2: Hazards, Hazard Analysis and Critical Control Point (Section 3)<\/p>\n<ul>\n<li>Microbiological, Physical and Chemical Hazards<\/li>\n<li>Processing HAZARD Guide<\/li>\n<\/ul>\n<p><em>2:15 PM:<\/em> Hazard Analysis and CCP Determination (Section 3)<\/p>\n<p><em>3:00 PM:<\/em> Break<\/p>\n<p><em>3:15 PM:<\/em> Breakout Session #2<\/p>\n<p><em>4:15 PM:<\/em> Group reports Session #2<\/p>\n<hr>\n<h3>Day 2: March 16, 2016<br \/>\n8:00 AM &#8211; 4:30 PM<\/h3>\n<p><em>8:00 AM:<\/em> HACCP Steps 3, 4, &amp; 5: The &ldquo;Heart of HACCP&rdquo; (Section 4)<\/p>\n<ul>\n<li>Establishing Critical limits, Monitoring Procedures and Corrective actions<\/li>\n<\/ul>\n<p><em>9:00 AM:<\/em> Breakout Session #3<\/p>\n<p><em>9:45 AM:<\/em> Break<\/p>\n<p><em>10:00 AM:<\/em> HACCP Steps 6 &amp; 7: Record Keeping, Validation &amp; Verification (Section 5)<\/p>\n<ul>\n<li>Validation and supporting documentation<\/li>\n<li>Recordkeeping and Verification Plans<\/li>\n<\/ul>\n<p><em>12:00 PM:<\/em> Lunch<\/p>\n<p><em>12:45 PM:<\/em> Breakout Session #4<\/p>\n<p><em>2:00 PM:<\/em> Group Reports on Sessions #3 &amp; #4<\/p>\n<ul>\n<li>Feedback from breakout sessions<\/li>\n<\/ul>\n<p><em>3:00 PM:<\/em> Implementing your HACCP plan and available resources<\/p>\n<p><em>3:45 PM:<\/em> Evaluations and closing comments<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Day 1: March 15, 2016 8:00 AM &#8211; 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: [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":7,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-3538","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>2-Day Meat and Poultry HACCP Workshop Agenda - Cooperative Extension: Food &amp; 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