2008 HACCP for New Mexico Meat and Food Processors
Cost: $200.00 per person, 2-day workshop materials
Target audience: Meat and food processors including dairy, juice and any suppliers, regulators wishing to understand HACCP system in a food processing facility. Preregistration is required due to limited seating (25).
Objective: Hands on training to implement a HACCP program in meat and food processing facilities.
When: July 17-18, 2008 (Thursday-Friday)
Where: New Mexico State University Albuquerque Center, Albuquerque, NM
To register contact Gloria Hernandez at 575-646-2198 or glorhern@nmsu.edu
Workshop Agenda Day One
| Time: | Event: | Speaker: |
|---|---|---|
| 8:00 am | Registration and coffee | |
| 8:30 am | Introductions Pre-test | Dr. Flores |
| 8:45 am | HACCP Overview: Prerequisites: GMP, SOP, SSOP | Dr. Thomas |
| 8:45 am | HACCP Overview: Prerequisites: GMP, SOP, SSOP | Dr. Thomas |
| 9:45 am | Break | |
| 10:00 am | Developing Prerequisites programs | Group exercise I |
| 11:00 am | Identifying hazards Physical, Chemical, Biological Define Critical Control Points | Dr. Flores |
| 11:30 am | Develop HACCP principles 1 and 2 | Group Exercise II |
| 12:00-1pm | Lunch provided | |
| 1:00 pm | Critical limits: Establishment Monitoring Corrective Actions | Kevin Elfering |
| 2:00 pm | Develop HACCP principles 3, 4 and 5 | Group exercise III |
| 4:00 pm | Group reports | |
| 5:00 pm | Q/A End of Day |
Workshop Agenda Day Two
| Time: | Event: | Speaker: |
|---|---|---|
| 8:00 am | Verification | Dr. Thomas |
| 8:00 am | Verification | Dr. Thomas |
| 8:45 am | Record keeping | Dr. Flores |
| 9:30 am | Break | |
| 9:45 am | Develop HACCP principles 6 and 7 Group reports | Group exercise IV |
| 11:45 am | Lunch provided | |
| 12:30 pm | HACCP Plan - what should you have in your plan? CFR language Plan format Corrective action Verification | Dr. Flores |
| 1:30 pm | Can your HACCP plan survive an agency audit? | Kevin Elfering |
| 2:30 pm | post test/ evaluations Summarize, Q&A, issue certificates |