HACCP for Food Processors

June 21 and 23, 2022 (note that these are non-consecutive days) HACCP for Food Processors

Photo by Sigmund on Unsplash



The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with knowledge and tools to develop and implement HACCP plans applicable to their industry. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures, videos, and hands-on activities over two full days. 

Who Should Attend?

  • QA/QC, sanitation, and production personnel in facilities that manufacture food products, including meat and/or poultry products; 
  • Regulatory personnel tasked to evaluate HACCP plans and practices for the food industry; and 
  • Any individual interested in learning about the application of HACCP principles to food processing. 

Course Outline

  • Introduction to Food Safety and the HACCP System 
  • HACCP Federal Regulations 
  • Food Safety Hazards
  • Good Manufacturing Practices
  • Sanitation 
  • HACCP Preliminary Steps
  • Hazard Analysis & Preventive Measures
  • Identification of Critical Control Points
  • Establishment of Critical Limits 
  • Monitoring Critical Control Points 
  • Establishing Corrective Actions
  • HACCP Verification
  • Recordkeeping Procedures 
  • Validation of Food Safety Controls
  • HACCP Implementation
  • Food Safety Audits and Inspections
  • Sources of Information 

Benefits of Attending

Participants will gain an understanding of HACCP regulatory requirements (USDA-FSIS regulations), HACCP plan development, and HACCP system implementation. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive proof of course completion with the seal of the International HACCP Alliance. 


June 21 and 23, 2022 (note that these are non-consecutive days)

8:30 am to 4:30 pm both days



Registration fee: $300 per person.  The registration fee includes electronic copies of the course materials. All payments must be received before the start of the course. 




Delivery Method & Course Policies

  • PLATFORM: Zoom. You must use a tablet-sized screen or larger to participate; smart phone screens are not large enough. Please arrange to have the best internet connection possible, since this is an interactive course. Bandwidth sufficient to support both the presentation (video feed to you) and your camera (video feed from you) is important. Taking this course in a quiet room free of distraction is critical to maximize your learning and avoid distractions.
  • To successfully complete the course and receive a certificate of training, participants must be present for the entire delivery and actively participate in the exercises. If a participant misses portions of the course, his/her/their certificate will not be issued.
  • The University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture.

For more information, please contact the instructor