Hazard Analysis Critical Control Point (HACCP) Training Program for Meat and Poultry Processors offered at Cornell University, Ithaca, NY, February 17 & 18, 2025

The Cornell Agricultural Marketing Research Program (CAMRP) announces that a Hazard Analysis Critical Control Point (HACCP) Training Program for Meat and Poultry Processors will be held at the Cornell University campus in Ithaca, NY, on February 17 and 18, 2025. The course is offered in conjunction with Penn State University instructors Martin Bucknavage, Senior Extension Program Specialist, and Jonathan Campbell, Associate Professor and Extension Meat Specialist as well as Cornell PRO-Livestock Extension Specialist Jessica Waltemyer.

The training for meat and poultry processors course covers the fundamentals of HACCP and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. The course is recommended for meat and poultry plant management, HACCP coordinators, quality assurance/control personnel, sanitation management, line supervisors, and line operators employed by meat and poultry processing plants. The course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

Translation Assistance for Spanish-speaking attendees

Cornell and Penn State have collaborated to provide Spanish-to-English translation assistance for Spanish-speaking attendees. Lectures will be delivered in English however a translator will be present and printed course materials will be available in Spanish.

Course Registration

The course registration fee is $550 per person ($525 if you register by January 17, 2024.) A discounted registration fee of $400 per person is available for companies registering 3 or more employees. Limit of 24 registrants per session, register early. Registration includes coffee and bagels in the morning and lunch each day. Register at: https://cvent.me/kz4LBk by Friday, February 7, 2025.

Discount for NY Processors

Through a grant from the USDA Northeast Extension Risk Management Education program, the first ten New York Meat processors and their employees to register will receive a $100 discount on the course (limited funding, first-come, first-served until funds run out). Those who wish to receive the discount must be working at a NY customer exempt or USDA-inspected meat processor and can contact Matt LeRoux, Extension Associate, (mnl28@cornell.edu) for a discount code to use at registration. This material is based upon work supported by USDA/NIFA under Award Number 2022-70419-38562.

For more information about course content, contact Martin Bucknavage at mwb124@psu.edu or by phone at 814-867-1839. Questions about the NY discount or the location at Cornell University can be direct to Matt LeRoux, mnl28@cornell.edu