19 meat and poultry processors participated in the Introductory Hazard Analysis and Critical Control Process (HACCP) course on January 25 & 26, 2024. Allyssa Hedges, Training Development Analyst with Ohio Department of Agriculture’s Division of Meat Inspection, and Paul Daniels, retired from USDA FSIS meat inspection, helped facilitate the HACCP workshops alongside coordinator and Animal Sciences faculty, Dr. Lynn Knipe.
The curriculum has been developed to provide a collaborative insight into the inspection process for meat and poultry processors, egg processors, and food service operations. The training consists of preparatory steps, guiding principles and implementation practices used daily in meat processing facilities.