While conversing with any meat processor, food vendor or restaurant owner/operator, simply mention the acronym ‘HACCP’. Instantaneously, you may observe adverse emotions of frustration and agitation; however, this is no longer the case for the 63 citified participants of the 2012 Basic HACCP Training program held at the University of
Wisconsin-Madison Animal Sciences Building. For two days these industry leaders, business owners, and employees received a practical, hands on education founded on current USDA and FSIS HACCP regulations.
Combined controbutions provided by UW Meat Science, Extension Meat Specialist Dr. Jeff Sindelar, Professor Emeritus of Food Science from UW River Falls, Dr. Purnendu C. Vasavada and the Wisconsin Department of Agriculture, Trade and Consumer Protection, made presentations and demonstrations both interesting and straight forward.
On Thursday August 30, presentations began with HACCP Overview, FSIS Regulations on HACCP Implementation, Pre-requisite Programs, Biological Hazards, and Chemical & Physical Hazards. After a delicious lunch of assorted sandwiches, the afternoon resumed with a video on the Heart of HACCP and hands on group development activities of Product Descriptions, Product Ingredients, and Process Flow Diagrams. Discussions and demonstrations continued with Hazard Analysis and Identifying Critical Control Points as well as Critical Limits, Monitoring and Corrective action.
The next morning, Friday August 31, proceeded with presentations and group activities covering HACCP Plan Validation and Verification, Record Keeping and Verifications and review for the HACCP exam. That afternoon participants completed their HACCP Examination, gained a Review of a Complete Example HACCP Plan, and the opportunity to ask Bureau of Meat Safety specialists from WI DATCP, questions regarding Experiences and Lessons Learned with HACCP. Before adjourning, presentations discussed Planning for a Recall, HACCP Plan Reassessment, and Microbial Sampling Programs.