The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with foundational knowledge and tools to develop and implement HACCP plans applicable to the meat and poultry industry in accordance with 9 CFR 416: Sanitation and 9 CFR 417: HACCP. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and hands-on activities over 16 hours of class-contact time.