Course Teaches Processors HACCP Food Safety Basics
- By Londa Nwadike
Berlin--A three-day course, offered by University of Vermont (UVM) Extension, will familiarize meat and poultry processors with state and federal requirements for Hazard Analysis and Critical Control Points (HACCP) for inspection of meat and poultry products and provide hands-on instruction to develop a HACCP plan.
It will be held May 29-31 at the UVM Extension office in Berlin (617 Comstock Rd.) and is limited to 20 participants. The cost is $325 until May 22 with a $30 late fee added after that date.
For registration information, go to www.uvm.edu/extension/food/?Page=food_safety.html. To request a disability-related accommodation to participate, call Rose Crossley at (802) 223-2389, ext. 201, by May 8.
The course focuses on the fundamentals of HACCP as they apply to slaughter and processing operations and qualifies processors for an International HACCP Alliance certificate. Workshop sessions will cover HACCP prerequisites such as Good Manufacturing Practices and plant sanitation standard operating procedures and also will address biological, physical and chemical hazards and controls.
In addition, participants will learn how to identify critical control points, monitor critical limits, take corrective actions and keep proper records. They also will work in small groups to practice developing a HACCP plan for their operation.
Lead instructors are Dr. Londa Nwadike, UVM Extension food safety specialist; Dr. Todd Pritchard, UVM Department of Nutrition and Food Sciences senior lecturer; and Brian Norder, a Vermont food safety consultant. Guest speaker is Randy Quenneville of the Vermont Agency of Agriculture's Meat Inspection Section.
For more information, contact Nwadike at (802) 223-2389, ext. 216, or by e-mail at firstname.lastname@example.org.