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1732 Meats HACCP and Butchery Camp


  • 1732 Meats 6250 Baltimore Pike Yeadon PA 19050 (map)

Three-day HACCP certification and butchery training with Dr. Michele Pfannenstiel, President of Dirigo Food Safety, and Nick Macri, owner of La Divisa Meats. Also featuring a discussion session about meat regulations and USDA certifications with Ari Miller, owner and operator of 1732 Meats, and a local USDA representative.

Agenda:

Day 1: Getting Started with HACCP - the why and the how of hazard analysis

8:00-8:50 - Introductions and Origins and History of HACCP 

8:50-9:00 - Break

9:00-10:00 - Overview of HACCP and How and Why It Fits into Your Business

10:00-11:20--Programs Based Food Safety and GMPs

11:30-12:30 - The 5 Pre-Steps of HACCP:

  • Create the food safety team
  • Describe the food in great detail
  • Describe the intended consumer and how they are going to consume the food
  • Diagram the process flow, from receiving to shipping
  • Verify the process flow diagram

12:30 - 1:30 - Lunch

1:30-3:30 - Breakdown into Primals

3:30-4:00 - Cleanup and Break

4:00-4:45 - Overview of Chemical, Physical, and Microbiological Hazards

4:45-5:30 - HACCP Step 6 - Conduct a Hazard Analysis

 

Day 2: Creating a HACCP Plan

8:00-8:50 - HACCP Step 7 - Determine Critical Control Points

8:50-9:30 - HACCP Step 8 - Set Critical Limits

9:30-9:45 - Break

9:45-10:45 - HACCP Step 9 - Establish Monitoring Procedures

10:45-11:30 - HACCP Step 10 - Establish Corrective Actions

11:30-12:30 - Lunch

12:30-3:00 - Breakdown and Butchery

3:00-3:30 - Cleanup and Break

3:30-4:00 - HACCP Step 11 - Verify, then Validate

 

Day 3: Making Your HACCP Plan Real

9:00-10:00 - HACCP Step 12 - Establish and maintain good record keeping

10:00-12:00 - Exercise: Write a HACCP Plan

12:00-1:00 - Lunch

1:00-3:00 - Putting HACCP into Practice: Butchery and VAP

3:00-4:00 Review and questions

 

Equipment: all necessary equipment will be provided; however, please feel free to bring your own knives if you wish.