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Virtual Meat & Poultry HACCP Course – June 2021

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Date/Time of Event:  June 22, 23, and 24, 2021 

Tuesday, June 22 (8.30 am-4.30 pm) 

Wednesday, June 23 (8:30 am -4.30 pm) 

Thursday, June 24 (8:30 am-2.00 pm) 

Instructors 

  • Indu Upadhyaya, Ph.D., Food Safety Specialist, UConn Cooperative Extension 
  • Diane Hirsch, MPH, Food Safety Specialist, UConn 
  • Lori Pivarnik, Ph.D., Food Safety Specialist, University of Rhode Island 
  • Jason Bolton, Ph.D., Food Safety Specialist, UMaine Cooperative Extension 
  • Robson Machado, Ph.D., Food Safety Specialist, UMaine Cooperative Extension 

 Summary

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

 If you work in a slaughter-only facility, email indu.upadhyaya@uconn.edu before registering. 

During this course, we will not prepare an HACCP plan for your specific operation but provide resources and guidelines for you to successfully prepare a HACCP plan. This course meets requirements for the training of personnel responsible for HACCP plan development and implementation, including plan validation and verification activities. 

IMPORTANT NOTICE:    

You MUST be present for the entirety of the course if you wish to receive the HACCP certificate. Please make sure you have a computer/laptop (no phones or tablets allowed) with built-in video or external webcam and microphone with sufficient internet connectivity for the entire duration of the course. There will be 10-minute breaks and Lunch break each day of the course. The agenda is tentative and subject to change.     

  • No more than 3 people from the same company should register for the course.    
  • Please become familiar with Google Docs, if you are not already.  
  • If you are joining in the same physical room as someone else, you must utilize headphones to minimize background noise and feedback.  

Registration Types and Their Associated Fees: 

Course registration fee (includes all course materials):  $425  

You must pre-register. Space is limited. Registration materials must be received by May 31st, 11.59 PM. 

Click Here to Register

Find more information here.

Food Safety Webinar for Farmers and Processors

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healthy foodWebinar: Food Safety During Planning & Construction of Food Facilities: A Road Map
 
Date and Time: May 16, 2019 at 9:00 AM EST
 
Description: This FREE webinar will feature a panel of industry specialists from the Vermont Manufacturing Extension Center (VMEC), VIS Construction Consultants (VIS) and Neagley & Chase Construction (NCC), who will discuss the recent expansion journeys of three successful Vermont Food & Beverage Companies. Panelists will provide an overview of each of these production projects: an expansion, a renovation and a new construction. By the end of the webinar, attendees will have a better understanding of the scope of each case study, including timeline, program, team, integration of food safety concerns into each project and lessons learned along the way.
 
To request a disability-related accommodation to participate in this program, please contact Omar Oyarzabal at 802-651-0054 ext. 503 or 1-800-571-0668 by May 1, 2019, so that we may assist you.
 
This webinar is organized by the University of Vermont Extension in collaboration with VMEC, VIS and NCC.
 
Don’t wait to register for this FREE webinar http://go.uvm.edu/201903