See the Events section of this website for upcoming courses.
Introductory HACCP Training for Meat and Poultry Processors
Curriculum has been developed for meat and poultry processors, egg processors and food service operations. Conducted as needed, based upon demand from the meat industry, but is typically conducted 2 or 3 times per year. Assisted by USDA FSIS and ODA EIAOs and meat industry consultants.
Next Course: August 31-September 1, 2023. Click on the title above for more information or contact Lynn Knipe at knipe.1@osu.edu, for more information.
Thermal Processing of Ready to Eat Meat Products Short Course
Three-day course, offered annually at OSU. The focus of this year's Thermal Processing Short Course is meeting the new Appendix A & B Guidelines. This course covers all of the technical and regulatory aspects of cooking, chilling and post-package handling of ready-to-eat meat products, presented by industry, regulatory and academic experts.
Next course: April 2024. Click on the title above for more information, or contact Lynn Knipe at knipe.1@osu.edu, to be placed on a waiting list.
Advanced HACCP Training for Meat and Poultry Processors
Two-day course, which covers validation, verification and reassessment of HACCP plans. Conducted September, 2019, and will be offered annually.
Next Course: TBD. If interested, please contact Lynn Knipe at knipe.1@osu.edu, to be placed on a waiting list.
HACCP Implementation Training
4-5 hr. course, designed as an orientation for employees that are not a part of the HACCP team, but which need an orientation to the HACCP concept. Could be done for individual companies, with a minimum of 25 participants.
Next Course: TBD. If interested, please contact Lynn Knipe at knipe.1@osu.edu
Listeria Intervention Short Course
6 hr. course, an abridged version of the AMI Listeria Intervention course. Could be done for individual companies, with a minimum of 25 participants.