Safe Production of Meat Products 2016

Key Topics

• Meat Safety Issues
• Meat Microbiology
• Personal Hygiene
• Contamination Sources
• Meat Plant Sanitation
• Good Manufacturing Practices (GMPs)
• Optimal Sanitation
• Sanitizers
• Emerging Food Safety Technologies
• Sanitation Equipment
• HACCP Plan Development
• Hazard Analysis and Critical Control Points (HACCP)
• HACCP Plan Implementation
• Sanitation Standard Operating Procedures (SSOPs)
• Sanitation Pre-ops
• HACCP Plan Assessment
• Final Product Inspection
• Raw Materials Acquisition and Receiving
• Nutritional Value of Meat

Who should Attend

• Meat Plant Superintendents
• Meat Plant Managers
• HACCP Directors or Coordinators
• Quality Assurance Managers and /or Specialists
• Sanitation Superintendents and/or Supervisors
• Technical Services Managers and/or Specialists
• Foodservice Owners
• Foodservice Managers