The Ohio State University Extension
Presents
Introduction to
HACCP Principles
for Meat and Poultry Processors
Accredited by the International Meat and Poultry HACCP Alliance
under the auspices of the Division of Meat Inspection
Ohio Department of Agriculture
June 21, 2015
8:00 a.m. Registration
8:30 a.m.-5:00 p.m. Welcome, Introductions, and HACCP Overview, SSOP’s, HACCP Teams, Product Descriptions, Developing Flow Charts, Hazard Analysis, Preventive Measures, Critical Control Point Decisions
5:30-7:00 p.m. Meating of the Minds
July 22, 2014
8:00 a.m.-4:00 p.m., Critical Limits, Critical Control Point Monitoring, Corrective Action Procedures, Record Keeping, Verification, Implementing HACCP
Training Location
Dorothy Lane Market HQ
6177 Far Hills Ave.
Dayton, OH 45459
Registration:
On-line registration is preferred, which you can do at: http://tinyurl.com/putc32p
If you don’t have Internet access, please complete and mail or fax registration form and payment (check, only) to:
Lynn Knipe
327 Parker Food Science
2015 Fyffe Court
Columbus, OH 43210
Fax: (614)292-0218
Participants are responsible for their own lodging and meals other than lunches each day.
Participants will receive confirmation of their registration. Maps and lodging information are both available on our website, but can be sent upon request.
For more information call or e-mail Lynn Knipe at:
(614) 292-4877
Presented by:
Lynn Knipe, Ph.D.
OSU Extension
Jeff Minich
Retired, ODA Meat Inspection
Registration Form
(Please type or print)
Name
Company
Address
City
State Zip
Phone
Fax
E-mail address:
Registration Fee:
(provides printed materials, lunches, coffee breaks and Certificate of Completion)
$125.00 – Very Small (<10 employees) Ohio companies
$200.00 – Small (10-500 employees) Ohio companies
$225.00 – Large (>500 employees) Ohio companies
Add $50.00 - out-of-state companies
Need directions to Training
Need lodging information
Request special needs (Please specify:)
Please indicate your 1st and 2nd process choices (e.g., slaughter, cooked products, fresh meat, dried products, food service or catering, etc.) for developing a HACCP plan during this training session.
1.
2.
(Please copy for additional registrations)
OSU Meats Extension
Lynn Knipe, Ph. D.
Departments of Food Science and Technology & Animal Sciences
(614) 292-4877
Fax: (614) 292-0218
e-mail:
Webpage:
http://meatsci.osu.edu/index.html