HACCP training is most valuable when it translates hazards into everyday production routines

Pennsylvania State University’s three-day HACCP workshop for meat and poultry processors, held from September 30 to October 2, addressed plant management, HACCP coordinators, quality assurance, sanitation, supervisors and line personnel. The course is certified by the International HACCP Alliance and, according to the university, meets USDA training requirements. Its core element is hands-on development of a HACCP plan.