Hazard Analysis and Critical Control Point (HACCP) – Meat & Poultry

This program has been designed to meet the USDA’s training requirements and also is accredited by the International HACCP Alliance, whose goal is to provide standardized training for the meat and poultry industries in HACCP principles. The course curriculum was developed by the American Meat Science Association to help processors understand, develop and apply Hazard Analysis and Critical Control Point (HACCP) principles in their production operations.

This 2.5-day program combines a unique level of lectures and work group discussions from a broad based faculty of meat and poultry scientists, HACCP experts and authorities from academia. Interspersed between the lectures are hands-on break-out groups and exercises geared to the meat industry to give the attendee a more in-depth knowledge of developing and monitoring a HACCP food safety plan, sanitation, etc.

Dates: June 10-12, 2026. An agenda with times listed will be posted as the course approaches.
Registration Deadline: June 1, 2026 at 11:00pm ET
Lunch will be provided on the two full-days
Cost: $600.00

To request an accommodation or for inquiries about accessibility, please contact efs@uga.edu. We kindly ask that accommodation requests or inquiries be submitted by June 1, 2026.

For parking, hotel information, or other questions, please contact efs@uga.edu.

Cancellation Policy

For cancellations, please email efs@uga.edu. Cancellations made a week or less before the event will not be refunded. Cancellations made prior to a week before the workshop will be issued a full refund. All workshops and courses are subject to cancellation by Food Science and Technology Extension. In this case, full refunds will be issued to all who have paid registration fees. Neither The University of Georgia nor Food Science and Technology Extension are required to reimburse any expenses made by the attendee prior to cancellation except for the registration fee.