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Meat and Poultry HACCP Training

Next Training: 27 - 29 August 2019. [NEW DATE]

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and pro-cessing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for US Department of Agricul-ture (USDA) inspection of meat and poultry prod-ucts. This course meets USDA requirements for HACCP training. Participants will receive an Inter-national HACCP Alliance certificate upon success-ful completion of the course.

The School of Nutrition and Food Sciences of-fers a three day Meat and Poultry HACCP training designed to educate plant managers, HACCP coordinators, quality assurance/control personnel, sanitation management, line supervi-sors, line operators employed by meat and poultry processing plants, and any other pro-fessionals looking to increase their knowledge of HACCP.


Instructors are faculty and staff in the LSU AgCenter School of Nutrition and Food Sciences and by experts appointed by the USDA and Louisiana Department of Agriculture and Forestry.

Experience with nationally conducted HACCP trainings has shown that participants benefit when involved with hands-on experience in developing HACCP plans. A presentation of developed HACCP plans will be held at the end of the training.

Opportunities will be provided by the staff during the three-day seminar for specific ques-tions and/or clarifications, which may occur individually or collectively.


Satisfactory completion of the course ensures that the participant is acquainted with:

  • An understanding of how to develop a HACCP plan.
  • Tools to develop, implement, monitor and verify a HACCP plan.

Participants who complete the course will be certified by the International HACCP Alliance and will meet USDA requirements.

Contact Information

Registration Questions
Celika Murphy
Phone: 225-578-5207
Email: cmurphy@agcenter.lsu.edu

revised: 15-Apr-2019 8:13