Clemson University

Basic HACCP Course

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)

This class is offered virtually.

Wednesday, December 6, 2023 at 9:00am to 4:00pm

Clemson Water Resources Building 509 Westinghouse Rd, Pendleton, SC 29670

Notice of Non-Discrimination

Event Type

Cooperative Extension


Cooperative Extension Service, College of Agriculture, Forestry and Life Sciences, Animal and Veterinary Sciences, Food Systems and Safety, Statewide, Anderson, Livestock and Forages




Contact Name:

Julie Northcutt

Contact Phone:


Contact Email:


Clemson University Cooperative Extension Service offers its programs to people of all ages, regardless of race, color, gender, religion, national origin, disability, political beliefs, sexual orientation, gender identity, marital or family status and is an equal opportunity employer. If you need special accommodations due to a disability in order to participate in a class, please notify Julie Northcutt at 864-656-3688, not less than a week prior to class.


Recent Activity

You're not going yet!

This event requires registration.