Short Courses/Workshops/Seminars

Basic HACCP Training

For Meat and Poultry; August 5-6, 2015

The basic HACCP training course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA, FSIS international haccpregulations.  This program is consistent with the intent and scope of the USDA, FSIS regulation.  This course is designed for individuals with little or no knowledge of HACCP and those who would like a refresher on HACCP to learn about recent regulatory changes and developments.  This course will include topic presentations and working groups for a hands-on opportunity to develop HACCP program components.  This course satisfies the training requirement specified in the 1996 Pathogen Reduction/ HACCP regulation.

2015 Basic HACCP Brochure

Online Registration:

https://charge.wisc.edu/animalscience/workshops.asp

Hotel Information:

A room block has been reserved at the BEST WESTERN PLUS InnTowner and The Highland Club.  Participants planning to stay at the InnTowner may call the hotel directly at 608-233-8778 or use www.InnTowner.com. Make your reservations under the block name “HACCP15” to get the special UW Madison discounted rate of $119 (regular rate starts at $144) before July 24 to secure your room and special price.

 

Transportation and Parking Information:

Shuttles to and from the hotel to the UW Meat Science and Muscle Biology Laboratory will be available from the hotel (ask them to schedule a ride).  However, if you would prefer to drive to campus, please follow the link below to reserve a parking pass.

http://transportation.wisc.edu/parking/visitor.aspx

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Advanced HACCP Training

For Meat and Poultry Processors; August 7, 2015

A new course “Advanced HACCP Training” will be offered to those who have previous experience working with HACCP systems, are currently working in a food safety HACCPmanagement role, or are interested in a deeper understanding of HACCP as well as gaining new skills and tools to become a more effective HACCP professional. This program is designed to build upon your existing knowledge of HACCP to improve your competency, knowledge, and expertise regarding HACCP thus allowing you to be a more effective food safety manager.  You will acquire an in-depth skill-set regarding HACCP and HACCP philosophies while also gaining ideas and approaches to strengthen your skills to more effectively communicate to and lead food safety teams.

2015 Advanced HACCP Brochure

Online Registration:

https://charge.wisc.edu/animalscience/workshops.asp

Hotel Information:

A room block has been reserved at the BEST WESTERN PLUS InnTowner and The Highland Club.  Participants planning to stay at the InnTowner may call the hotel directly at 608-233-8778 or use www.InnTowner.com. Make your reservations under the block name “HACCP15” to get the special UW Madison discounted rate of $119 (regular rate starts at $144) before July 24 to secure your room and special price.

 

Transportation and Parking Information:

Shuttles to and from the hotel to the UW Meat Science and Muscle Biology Laboratory will be available from the hotel (ask them to schedule a ride).  However, if you would prefer to drive to campus, please follow the link below to reserve a parking pass.

http://transportation.wisc.edu/parking/visitor.aspx

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