NMA & HACCP CONSULTING GROUP HOST VALUABLE HACCP TRAINING
Oakland, California -- Regulations proposed by the USDA's Food Safety and Inspection Service on February 3, 1995 would require that all processing facilities implement a working HACCP program and have at least one HACCP trained individual who would need to complete a three-day HACCP training course. A final regulation is expected from FSIS any day.
National Meat Association and the HACCP Consulting Group will be holding a HACCP training workshop designed to fulfill all requirements set forth in the proposed regulations. This workshop, entitled "Developing and Implementing HACCP Plans in Meat Plants," will be held in South San Francisco, CA, May 16-18, 1996.
"HACCP is playing an increasingly important role in the regulatory process," says NMA's Regulatory Analyst Craig Boleman. "This workshop is designed to provide knowledge of the HACCP principles, microbiology and what will be required from the industry to move to a HACCP based system."
The seminar curriculum is structured to provide hands-on training in developing a HACCP program for meat facilities. Led by a team of industry experts, activities will include case studies and participation in small group exercises in the development and implementation of HACCP. This course is designed to meet the International Meat and Poultry HACCP Alliance approved curriculum as well as the proposed accreditation requirements. Also the class size is limited to ensure that each participant walks away with a working knowledge of HACCP.
For more information about the workshop or for registration materials, contact the NMA office at (510) 763-1533 or visit NMA's web site at http://www.hooked.net/users/nma/ .
National Meat Association is a non-profit trade association representing 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, Australia and Mexico.