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Poultry HACCP: Introduction to HACCP

Time limit: 45 days

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Full course description

HACCP is mandatory for the meat and poultry processing operations in the U.S. HACCP is a management system by which food safety is addressed through analysis and control of biological, chemical and physical hazards from raw production and handling, to manufacturing, distribution and consumption of the finished product. This course is specifically designed for the poultry industry, but the information is also relevant to other USDA FSIS regulated products.