FOR IMMEDIATE RELEASE:
NMA HOLDS HACCP TRAINING WORKSHOP FOR MEAT PLANTS
OAKLAND, CA: July 18, 1995 -- Regulations proposed by the USDA's Food Safety and Inspection Service on February 3, 1995 would require that at least one individual of all processing facilities complete a three-day HACCP training course to be qualified to design and implement a mandatory HACCP program.
National Meat Association and the HACCP Consulting Group, Inc. will be holding a training workshop designed to fulfill the requirements set forth in the proposed regulation. This workshop, entitled, "Developing and Implementing HACCP Plans in Meat Plants" will be held on August 10-12, 1995 in Denver, Colorado.
The seminar curriculum is structured to provide hands-on training in developing a HACCP program. Led by industry experts Dr. Joseph L. Blair of the HACCP Consulting Group; Walter McEvers, former FSIS Inspector and Supervisor and member of the FSIS HACCP Team; Sharon Somer, HACCP Coordinator for Monfort; and Dr. Gary Smith of Colorado State University and member of USDA's National Advisory Committee on Meat and Poultry Inspection, activities will include case studies and participation in small group exercises in the development and implementation of HACCP. This seminar is designed to meet the International Meat and Poultry HACCP Alliance approved curriculum as well as requirements set forth in FSIS's proposed regulation.
For more information about the workshop or for registration materials, contact the NMA office at (510) 763-1533.
National Meat Association is a non-profit trade association for meat packers and processors, as well as equipment manufacturers and suppliers who provide services to the meat industry. The association, with over 600 members throughout the United States, includes membership in Canada and Mexico.
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