Meat and Poultry HACCP Course

HACCP for Meat and Poultry Processors

(Course approved by International HACCP Alliance)

This three-day International HACCP Alliance approved Meat and Poultry HACCP course will provide participants with the information they need to prepare a HACCP food safety program and plan for a plant under USDA/FSIS Grant of Inspection.

*See additional information below flyer; click flyer to enlarge.

*Course dates and times (must be present for entire course):

Wednesday, August 23rd 9:00-5:00 (registration opens at 8:30)Thursday, August 24th 8:30 am to 5:00 pmAND Friday, August 25th 8:30 am to 12:30 pm

Course location:Tolland Agricultural County Extension Center,

John Elliott Building

24 Hyde Avenue

Vernon, CT 06066

Registration:The cost of registration is $425 per person and covers program costs, continental breakfast, and lunch. You must pre-register. Space is limited. Registration materials must be received by August 10th. There will be no refunds after August 10.

For information regarding program and registration, please contact: Indu Upadhyaya at (860)-786-8191 or

To register online using a credit card please visit

To register by mail, complete and mail the form at the end of the above flyer.

Directions and parking:

  • From I-84 Eastbound, take Exit 67 for CT-31
    • Turn left onto CT-31 N and follow for ~0.4 mi
    • Turn right onto CT-30 N
      • Tolland Agricultural Center is about 0.10 mi on the right
  • From I-84 Westbound, take Exit 67 for CT-31
    • Turn right onto CT-31 N and follow for ~0.4 mi
    • Turn right onto CT-30 N
      • Tolland Agricultural Center is about 0.10 mi on the right

Accommodations: If you need overnight accommodations, you may wish to try:

Schedule (Subject to change.)

Wednesday, August 23

8:30 Registration, continental breakfast9:00 Introduction and Prerequisite Programs

  • Introduction, overview, regulations
  • Microbiological, Physical, Chemical Hazards

12:15 Lunch1:00 HACCP Prerequisite programs and Preliminary steps

  • Good Manufacturing Practices; Standard Sanitation Operating Procedures; Standard Operating Procedures; other prerequisite programs
  • Description of product, ingredient list, flow chart
  • Breakout session #1

5:00 Adjourn

Thursday, August 24

8:30 Breakfast on arrival, Q/A

  • Breakout session #1 reports HACCP Steps 1 & 2
  • Conducting a Hazard Analysis
  • Identifying Critical Control Points
  • Breakout session #2 and reports

12:00 Lunch12:45 HACCP Steps 3, 4, 5

  • Establishing Critical Limits, Monitoring Procedures, and Corrective Actions
  • Breakout session #3 and reports HACCP Steps 6 & 7
  • Record Keeping and Verification

5:00 Adjourn

Friday, August 25

Breakfast on arrival

8:30 HACCP Implementation and Management

  • Breakout session #4 and Reports
  • Implementing and maintaining a HACCP Plan
  • Evaluation and closing comments

12:30 Adjourn

An Equal opportunity program provider and employer

If you are an individual with a disability and need accommodations (including special dietary needs), please contact Indu Upadhyaya at or call her at (860)-786-8191 as early as possible prior to the event to help us ensure availability. Please be aware that advance notice is necessary as some accommodations may require more time for the University to arrange. A good faith effort will be made to provide accommodations up until the time of the workshop.