DELHI, N.Y. — AgriForaging Food Safety Inc. will be offering a Fundamentals of Meat and Poultry Hazard Analysis of Critical Control Points (HACCP) training course March 20-21, 2017 at the Chautauqua Suites Meeting & Expo Center in Mayville. HACCP is a seven-principle system required by the meat industry regulating agency’s (USDA, NY Dept. of Agriculture) to ensure food safety by identifying hazards and developing controls to reduce or eliminate them. AgriForaging’s team members are industry entrepreneurs and former compliance officers that have years of real word experience designing, implementing and training individuals in development of HACCP systems.
Participants will receive International HACCP Alliance-approved training through a two-day intensive workshop including presentations, breakout sessions and examples of how to implement the seven principles of HACCP to small meat processing facilities.
Participants will range in Red Meat (Pork, Lamb/Goat, Beef) and poultry facilities providing but not limited to the following services Slaughter, Fabrication, Retail and Wholesale Cutting, Grinding, Sausage Making and Further Processing (Smoking, RTE, Fermentation and Curing, etc.).
Who: Red Meat and Poultry Slaughter, Processors and Shippers.
What: Fundamentals of Red Meat and Poultry HACCP Design.
When: March 20th and 22nd 2017
Where: Chautauqua Suites Meeting & Expo Center, 215 West Lake Rd, Mayville NY 14757
Why: HACCP compliance is required by Federal and State Meat and Poultry Regulators.
Sponsored by: Bunzl Processor Division
—AgriForaging Food Safety
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