The National Advisory Committee on Microbiological Criteria for Foods (NACMCF), USDA and FDA highly recommend implementing a HACCP (Hazard Analysis and Critical Control Points) plan in a food processing plant assuring food safety from harvest to consumption. Prevention of hazards viz., physical, chemical, biological and radiological hazards from occurring is the paramount goal underlying any HACCP system.
HACCP consists of seven basic principles: hazard analysis, critical control point (CCP) identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping/documentation.
Under HACCP plan, if a deviation occurs indicating that control has been lost, the deviation is detected, and appropriate corrective actions are taken to reestablish control in a timely manner to assure that potentially hazardous finished food products do not reach the consumer or recalled from the commerce. Both USDA and FDA have established food safety regulations based on HACCP principles. Hence, the federal agencies (USDA and FDA) and third-party auditors require the HACCP system to be developed by each food establishment and tailored to its individual product, processing environment and marketing conditions.
This course meets USDA HACCP training requirements under federal and state meat inspection.
This is a 2.5-day interactive course taught by the University of Missouri’s leading food safety expert with more than 20 years of experience in teaching, training and research.
This course is accredited by the International HACCP Alliance. In addition to learning sound food safety principles, this course trains the individual to develop and implement an effective HACCP plan in their food processing facility. This course helps food professionals learn the latest food safety issues that affect their products as well as how to develop and implement an effective HACCP plan.
This is a must-attend course for beginners, food processors, plant managers, line supervisors, operators, sanitation supervisors, QA personnels, students (seeking job at a food business), retailers, exporters, importers, distributors to sharpen their knowledge in HACCP principles.
A certificate with the International HACCP Alliance seal will be presented to participants at the end of the course.
Date: Sep 9-11, 2025
Duration: 2.5 days
Timings: Sep 9 & 10: from 8am to 5pm, and Sep 11th from 8am to 12:30pm)
Registration cost: It’s free for Missourians (Courtesy USDA). The cost for out-of-state residents is $450.
Venue: 155, William Stringer Wing, University of Missouri, Columbia, MO.
Contact: Kantha Channaiah, lchannaiah@missouri.edu, 573-882-2673
