HACCP Overview for Employees in Meat and Poultry Establishments
This training is for employees working in meat and poultry establishments that are responsible for monitoring activities. It provides an overview of meat and poultry inspection and the components of a HACCP plan. Participants will learn what biological, chemical, and physical hazards are, the elements of a hazard analysis, examples of critical limits and important monitoring requirements. There are interactive knowledge checks throughout the training and once finished a certificate of completion is issued for the participant. This certificate can serve as documentation of needed training for regulatory or third-party audit purposes.
Print
Email