The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with knowledge and tools to develop and implement sanitation and HACCP plans for the meat and poultry processing industries as outlines in 9 CFR parts 416 and 417. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures, videos, and hands-on activities over two full days.