Alliance Approved Curricula- Designed for 1/2 day
- Welcome, Conference Overview and Objectives Food Safety From Farm to Table: The Meat and Poultry Industry’s Role in Managing Food Safety Issues.
- Why HACCP is important to the Meat & Poultry Industry
- Benefits (and costs) to industry and examples of success
- How industry and government can work together to effectively ensure food safety
- What exactly is HACCP and why should the industry embrace it?
- Brief history of HACCP and its food safety core
- Comparing HACCP to TQM concepts, including GMP’s and quality programs (management support, employee empowerment, etc.)
- The seven (7) principles of HACCP (keep basic, use examples)
- Threats to Food Safety: Where are they?
- Farm to table sources of hazards
- Categories of hazards (biological, chemical, physical)
- Examples of potential hazards in each category
- Current Regulatory and Legislative Context of HACCP
- USDA Food Safety Initiatives
- Pathogen Reduction Act
- E. coli 0157:H7 testing program
- The HACCP and Pathogen Reduction Proposed Regulation
- FDA Food Safety Initiatives
- Proposed seafood HACCP rule
- HACCP for the entire food industry
- International issues & HACCP
- USDA Food Safety Initiatives
- Summary Remarks, Question & Answer, Wrap-up