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What is HACCP?
The United States Department of Agriculture Food Safety Inspection
Service (USDA-FSIS) and the Food and Drug Administration (FDA)
has adopted final regulations to ensure the safe and sanitary
processing of meat and poultry products and seafood, respectively.
The regulations mandate the application of Hazard Analysis Critical
Control Point (HACCP) principles to the processing of meat and
poultry products and seafood. HACCP is a preventive system of
hazard control that can be used by processors to ensure the
safety of their products to consumers. FDA has issued these
regulations because a system of preventive controls is the most
effective and efficient way to ensure that seafood products
are safe. FDA is in the process of proposing final regulation
for the fresh produce industry.
Extension faculty in the Department of Food Science and Technology
are qualified instructors for seafood, meat and poultry. The
faculty offer generic HACCP workshops or workshops designed
for a specific audience. HACCP must be applied from farm to
fork and the Extension faculty are national and internationally
recognized for their HACCP expertise.
HACCP courses are designed to meet any HACCP training requirements.
The courses also include information on general sanitation procedures.
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Course Curriculum
Course participants learn the fundamentals of HACCP, including
principles, program development and regulations. Secondly, the
courses provide practical applications (generic models) for
HACCP in the workplace.
Virginia Cooperative Extension Food Safety Publications
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