Seats are limited. Registration includes all materials.

This Basic  HACCP class covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in other commodities, especially in meat and poultry processing operations. It provides the participants with hands-on experience in developing an HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training. 

Who should attend? Plant Managers, Plant Quality Assurance Personnel, Inspection Personnel, Sanitation Management, Line Supervisors, Line Operators, and other individuals seeking to increase their knowledge of HACCP and food safety.

SC Meat-Poultry Inspection Department (SCMPID)

http://www.clemson.edu/public/lph/scmpid/