September 29 - October 1, 2009
8:00 a.m. – 4:30 p.m.
212 Efferson Hall
LSU campus
Accredited by International HACCP Alliance
Sponsored by LSU AgCenter
Registration fee - $200
Covers cost of materials, books,
certification and snacks.
(Lunch not provided.)
Click here for the registration form
*Space limited to the first 25 registrants*
For more information, please contact Dr. David Bankston at (225) 578-2907 or Laura Savage at (225) 578-5207
Basic HACCP for Meat & Poultry Processors
Day 1:
8:00 AM: Registration
8:30 AM: Welcome, Introductions, Announcement, Course Structure, Housekeeping (Laura Savage)
Session One
8:40 AM: Overview, Purpose and Regulatory Aspects of HACCP (David Bankston)
Chapters 1 & 2 (David Bankston)
- Management program
- Concept, Origin & Approach
· Early uses and developmental steps
- Definition and guidelines
- Preliminary tasks
- Seven Principles of HACCP
- Summary
9:30 AM: Break
Session Two
9:45 AM: Prerequisites to HACCP & SSOPs
Chapters 3 & 4 (David Bankston)
- HACCP does not stand alone
- GMP’s
- SSOP
11:30 AM: Regulatory Authority (David Bankston)
11:55 AM: References (David Bankston)
- Web based
- Assessing web based material
- FSIS
- FDA
- Code of Federal Regulations
- FSIS Tech center
- HACCP: A Systematic Approach to Food Safety
12:00 PM: Lunch
Session Three
1:00 PM Preliminary steps (Working Groups will be formed)
Chapter 8 (David Bankston)
- Assemble team
- Gather Information
o Product description and intended use
o Product inputs
o ADSU working model (product description)
o Flow diagram
1:30 PM: Hazards types defined and controls (David Bankston)
Chapters 7 & 6 (David Bankston)
· Physical
· Chemical
2:15 PM: Break
Chapter 5
2:30 PM: Biological Hazards (David Bankston)
3:30 PM: Working Group Assignments/Processing Lab Tour & Demo (Dr. Sathivel)
- Process, Flow Diagram, Product Description, End use and Product Inputs
4:30 PM: Adjourn
Session Four
Day 2:
8:00 AM: Working Groups’ reports on assignments
9:00 AM: Hazard Analysis (David Bankston)
Chapter 9 & 10 (David Bankston)
9:45 AM: Hazard Analysis Example
o E Coli 0157 H7
o SRM
o Listeria
- ADSU example
- Critical Control Points
10:15 AM Break
Session Five
10:30 AM: Working Groups, Hazard Analysis group work
12:00 PM: Lunch
Session Six
1:00 PM: Working Groups’ Reports
2:00 PM: Principles 3 & 4 (David Bankston)
Chapters 11 & 12 (David Bankston)
· Critical Limits
o Necessary Conditions
o Desired Attributes
o Guidance and Sources of Information
· Monitoring
2:50 PM: Break
Chapters 13-15
3:00 PM: Principles 5, 6 & 7 (Ashley Gutierrez)
· Corrective Actions
· Verification
· Recordkeeping
4:00 PM: ADSU example – Good (David Bankston)
4:30 PM: Working Group – ADSU example – Bad (David Bankston)
5:00 PM: Adjourn
Session 7
Day 3:
8:00 AM: Working groups- ADSU example assignment
Analyses of errors, reasons and changes
8:45 AM: Working groups’ Critique
9:15 AM: ADSU Corrected Example (David Bankston)
9:45 AM: Break
Session 8
Chapter 16 & 17 (David Bankston)
10:00 AM: Organizing & Managing HACCP Programs
HACCP & Regulatory Agencies
11:00 AM: Working Groups – HACCP Master Sheet
12:00 PM: Lunch
1:00 PM: Working Groups
1:45 PM: Working Groups’ Presentations and Critiques
3:15 PM: Discussion Questions, Workshop Summary and Evaluation
4:00 PM: Conclusion of Workshop