Purpose​

The Hazard Analysis and Critical Control Points (HACCP) workshop will help food manufacturers learn about the HACCP principles and have a hands on opportunity to apply this knowledge with oversight of instructors that are experts in this field.    

This course is offered as a 2 day workshop.  Please contact Nathan Miller (Nathan.Miller@tennessee.edu; (865)974-7287) if you would like more information.

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Who should attend

Personnel working with food manufacturers processing meat and poultry, especially those with food safety, quality assurance, or quality compliance roles.  Other food manufacturers not manufacturing​ these products will also benefit from this training that need a knowledge of HACCP.  

 

Curriculum

  • Role of HACCP in Food Manufacturing
  • HACCP Prerequisite Programs
  • Microbiological, Chemical and Physical Hazards
  • Conducting a Hazard Analysis
  • Determining Critical Control Points
  • Determining Critical Limits, Monitoring Methods, and Corrective Actions
  • Verification Procedures
  • Validation of the HACCP Plan

​Upcoming Workshops​ 

Click here​ for brochure!
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​​Contact FST Extension

Nathan Miller
2510 River Dr
Knoxville, TN 37996 
Email: Nathan.Miller@tennessee.edu​
Ph: (865)974-7287​