Fundamentals of HACCP for Meat & Poultry at AgriForaging Food Safety!

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Location

Catskills Regional Harvest | AgriForaging Food Safety

Delaware County FoodWorks+

27905 New York 28

Andes, NY 13731

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Event description
Fundamentals of HACCP Training & Certification for Meat & Poultry in the Catskills!

About this Event

AgriForaging Food Safety is offering a Fundamentals of HACCP (Hazard Analysis Critical Control Points) Training & Certification for Meat & Poultry on March 23 & 24, 2019 at our location in Andes, New York (in the midst of the Catskill Mountains).

Our HACCP Training & Certification will be delivered in an intensive two (2) day commuter format. Maximum of 20 participants.

What is HACCP? Hazard Analysis Critical Control Points (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

About the Training: This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training, and incorporates regulations as currently proposed through FSMA (Food Safety Modernization Act). Attendees will leave the workshop with:

Philosophy & Fundamental of Principles of HACCP: Introductory level knowledge of developing a written food safety/HACCP plan covering hazard analysis, preventive controls, and oversight and management of preventive controls. Multiple breakout sessions are incorporated throughout the training to reinforce the concepts. HACCP, validation and safety programming, ensuring that each of the seven (7) principle steps of HACCP is more than adequately addressed, including:

  1. Conduct a Hazard Analysis
  2. Identifying Critical Control Points
  3. Establish Procedures and Standards Associated with Each
  4. Critical Control Point
  5. Monitoring Critical Control Points
  6. Taking Corrective Actions
  7. Developing HACCP Record Keeping Systems
  8. HACCP Program Verification

JOIN US as this will be an informative HACCP Training! Our Team: Eric Shelley, 40 years of farming, over 20 years of butchery, & 11 years of butchery & slaughter instructing and training and Nicole E. Day Gray, 40 years of agriculture, 25+ years of food entrepreneurship, food safety, HACCP, compliance, production infrastructure plant design and the founder of AgriForaging Food Safety.

Cost: $500 per person includes materials, hand-outs. A light breakfast, refreshments and full lunch are served each day.

Hours: March 23rd: 830am - 9am registration; March 23rd: 9am - 4pm; March 24th: 9am - 4pm

Registration & Tickets (see link)

Please call 607.427.9848 or email nicole@agriforaging.com with ANY questions or for further details.

Date and Time

Location

Catskills Regional Harvest | AgriForaging Food Safety

Delaware County FoodWorks+

27905 New York 28

Andes, NY 13731

View Map

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