Hazard Analysis and Critical Control Point

In-Person Course

Dates: November 12 - 13, 2024
Time: 8 AM - 4:30 PM
Location: NMSU
Food Science, Security, and Safety Center
3140 Knox Street
Las Cruces, NM 88003

New Mexico State University (NMSU) Extension Food Technology, in collaboration with the University of Nebraska-Lincoln Extension, will host a Hazard Analysis and Critical Control Point (HACCP) Certification Course for Meat and Poultry Processors.

The course, Principles of HACCP for Meat and Poultry Processors, will be a two-day training offered on NMSU’s Las Cruces campus.

Participants will gain an understanding of the sanitation and HACCP regulatory requirements, 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.

Refunds: Refund requests must be received in writing to Luis Sabillón at lsabillo@nmsu.edu. Cancellations made 7 days or more in advance of the event date, will receive a 100% refund. Cancellations made within 3 - 6 days will incur a 30% fee. Cancellations made within 48 hours of the event will incur a 60% fee.



Please see Course Outline below.

Registration & Fees:

  • Fee: $495 (Includes instruction, lunch, educational materials, and a certificate with the seal of the International HACCP Alliance.)
  • Payments accepted are credit card; mailing a check, money order, or company Purchase Orders (PO); or at-the-door with a check.
  • Deadline: Nov. 8
  • Mail your check payments to address below. Make checks payable to NMSU.
  • Payment must be received or in process by Nov. 8 to receive the certificate.
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If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Luis Sabillón at lsabillo@nmsu.edu by Oct. 29.

New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.

Background

The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with foundational knowledge and tools to develop and implement HACCP plans applicable to a variety of industries and commodities. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and hands-on activities over 16 hours of class contact time.

Who Should Attend

  • QA/QC, sanitation, and production personnel in facilities that manufacture or process food, meat and poultry products, or food ingredients;
  • 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.

Benefits of Attending

Participants will gain an understanding of the sanitation and HACCP regulatory requirements, 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.

Course Policy

  • 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 extension educational programs abide by the nondiscrimination policies of the New Mexico State University, the University of Nebraska–Lincoln, and the United States Department of Agriculture.

About the Principles of HACCP Course Outline

  1. Introduction to Food Safety and the HACCP System
  2. HACCP Federal Regulations
  3. Food Safety Hazards
  4. Good Manufacturing Practices
  5. Sanitation
  6. HACCP Preliminary Steps
  7. Hazard Analysis & Preventive Measures
  8. Identification of Critical Control Points
  9. Establishment of Critical Limits
  10. Monitoring Critical Control Points
  11. Establishing Corrective Actions
  12. HACCP Verification
  13. Record keeping Procedures
  14. Validation of Food Safety Controls
  15. HACCP Implementation
  16. Food Safety Audits and Inspections
  17. Sources of Information

Contact Info

ATTN: Dr. Luis Sabillón
NMSU | ACES - Family Consumer Science
Assistant Professor
MSC-3470, P.O. Box 30003
Las Cruces, NM 88003-8003
Phone: (575) 646-1766
Email: lsabillo@nmsu.edu