Meat and poultry processors looking to strengthen their food safety programs can register now for an intensive three-day Hazard Analysis and Critical Control Point (HACCP) training offered by Dr. Indu Upadhyaya of UConn Extension and featuring instruction from Nicole Richard of the University of Rhode Island. The course is approved by the International HACCP Alliance and is designed to help processors develop and implement HACCP food safety plans that meet USDA Food Safety and Inspection Service (FSIS) requirements.
The training will take place December 9-11, 2026, at the Tolland Agricultural Center, 24 Hyde Avenue, Vernon, Connecticut. Participants will receive hands-on instruction in HACCP principles, including hazard analysis, identifying critical control points, establishing monitoring procedures, implementing corrective actions, recordkeeping, verification, and HACCP plan management.
Throughout the three-day course, attendees will work through practical breakout sessions and exercises designed to help them apply HACCP concepts to real-world processing operations. The program also covers prerequisite programs such as Good Manufacturing Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs), along with product descriptions, ingredient lists, and process flow charts that form the foundation of an effective food safety system.
This training is ideal for meat and poultry processors seeking a USDA/FSIS Grant of Inspection, updating existing food safety plans, or building employee knowledge of HACCP systems. Participants must attend the entire course to receive certification.
The registration fee is $500 per person and includes course materials, breakfast, and lunch each day. Space is limited, and registration closes November 13, 2026. For additional information, contact Dr. Indu Upadhyaya at indu.upadhyaya@uconn.edu or (860) 786-8191.