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

July 13, 2017

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 14, 2017

8:00 a.m.-4:00 p.m., Critical Limits, Critical Control Point Monitoring, Corrective Action Procedures, Record Keeping, Verification, Implementing HACCP

Training Location

Nationwide & Ohio Farm Bureau 4-H Center

2201 Fred Taylor Drive

Columbus, OH 43210

Registration:

On-line registration is preferred, which you can do at:

http://www.cvent.com/d/y5q4cp

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

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

$275.00 – 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