Hazard Analysis and Critical Control Points
Basic HACCP Training Schedule
This program is designed to provide the attendees with a working knowledge of HACCP and its supporting programs.
The information will be presented by certified instructors in short, concise lectures. Additionally, attendees will work in small groups to develop a mock HACCP plan and present it to the class for discussion and critique.
Upon successful completion of the course, the attendee will be registered with the International HACCP Alliance and recognized as completing a HACCP training program.
HACCP Information
The following information has been assembled as a resource for those wishing to implement HACCP in their establishments or for those who are currently under regulatory HACCP (all federally and state inspected meat facilities).
Information on Applying for a USDA Grant of Inspection
(https://www.fsis.usda.gov/inspection/apply-grant-inspection)
Application form
(https://www.fsis.usda.gov/sites/default/files/2020-08/Form_5200-2.pdf)
Information on Applying for a VDACS Grant of Inspection
https://www.vdacs.virginia.gov/pdf/applying-for-grant-inspection.pdf)
Code of Virginia. § 3.2-5400 through 3.2-5421. Slaughterhouses, Meat, and Dressed Poultry.
(https://law.lis.virginia.gov/vacodefull/title3.2/chapter54/ )
Virginia Administrative Code § 2VAC5-210-10 to 2VAC5-210-80)
https://law.lis.virginia.gov/admincodefull/title2/agency5/chapter210/ )
USDA Significant Guidance Documents
(https://www.fsis.usda.gov/inspection/compliance-guidance/significant-guidance)
USDA-FSIS Small and Very Small Establishment HACCP
(https://www.fsis.usda.gov/inspection/compliance-guidance/small-very-small-plant-guidance)
FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
(https://www.fsis.usda.gov/guidelines/2021-0014)
FSIS Stabilization Guideline for Meat and Poultry Products (Revised Appendix B)
(https://www.fsis.usda.gov/guidelines/2021-0013)
FSIS Compliance Guideline for Meat and Poultry Jerky
(https://www.fsis.usda.gov/guidelines/2014-0010)
Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products
(https://www.fsis.usda.gov/policy/fsis-directives/7120.1)
9 CFR 416- Sanitation
(https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-416)
FSIS Sanitation Standard Operating Procedure Model
(https://www.fsis.usda.gov/guidelines/2020-0009)
USDA HACCP Guidance
(https://www.fsis.usda.gov/inspection/compliance-guidance/haccp)
USDA Small Plant Help Desk
(https://www.fsis.usda.gov/inspection/compliance-guidance/small-very-small-plant-guidance/small-plant-help-desk)
International HACCP Alliance
(https://haccpalliance.org/)
Food Safety References/Resources
(https://haccpalliance.org/resources/)
Training Programs
(https://haccpalliance.org/training/)
Microbial testing program for RTE Meat and poultry and pasteurized eggs
(https://www.fsis.usda.gov/science-data/data-sets-visualizations/microbiology/microbiological-testing-program-rte-meat-and-3)
Bad Bug Book (FDA)
(https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition)
ComBase predictive models for microbial growth and lethality
(https://combase.ars.usda.gov/Default.aspx)
USDA Pathogen Modeling Program (PMP)
(https://apps.ars.usda.gov/index.php/pmip/pmp)
USDA Recalls and Public Health Alerts
(https://www.fsis.usda.gov/recalls)
Foodborne disease Active Surveillance Network
(https://www.cdc.gov/foodnet/about/index.html)
FoodSafety.gov
(https://www.foodsafety.gov/)
American Association of Meat Processors
(https://aamp.com/)
American Meat Institute
(https://www.meatinstitute.org/)
Center for Disease Control (CDC)
(https://www.cdc.gov/food-safety/)
Food Safety at University of Wisconsin
(https://foodsafety.wisc.edu/meat-haccp/)
Food Safety Magazine (https://www.food-safety.com/)
Going To Market: A Guide to Selling Raw, Processed, and Prepared Food Products from Your Home, at Farmers’ Markets, Stores, and Roadside Stands. VT Extension.
(https://pubs.ext.vt.edu/ANR/ANR-46/ANR-46.html )
What do I need to know to sell MEAT AND POULTRY at the farmers market? VT Extension
(https://pubs.ext.vt.edu/FST/FST-327/FST-327.html)
Questions? Contact the program coordinator.
Join our HACCP listserv for updates and training information.
