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Nebraska Manufacturing Extension Partnership

This in-person course is scheduled for May 14 and 15, 2024

The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with knowledge and tools to develop and implement sanitation and HACCP plans for the meat and poultry processing industries as outlined in 9 CFR parts 416 and 417. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures, videos, and hands-on activities over two full days.

Course Outline

  • Introduction to Food Safety and the HACCP System
  • HACCP Federal Regulations
  • Food Safety Hazards
  • Good Manufacturing Practices
  • Sanitation
  • HACCP Preliminary Steps
  • Hazard Analysis & Preventive Measures
  • Identification of Critical Control Points
  • Establishment of Critical Limits


May 14
8:30 am - 4:30 pm CDT
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Food Innovation Center – Lincoln
1901 North 21st Street
Lincoln, Nebraska 68588
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