For over 20 years, Dr. Lynn Knipe, associate professor of food and animal sciences in the College of Food, Agricultural, and Environmental Sciences, has provided training as part of the Meat Science Extension program. Since 1998, he has taught 1,824 people in 71 introductory Hazard Analysis Critical Control Point (HACCP) Training for Meat and Poultry Processors courses.
According to Knipe, “All meat companies that are fully licensed with either the Ohio Department of Agriculture or the USDA Food Safety Inspection System, are required to have at least one person trained in the seven principles of HACCP, in order to write, reassess or modify their HACCP plan(s).”
The 71st Introductory HACCP course occurred at the Greater Cleveland Food Bank.
“Cleveland is a popular location in Ohio, because there are many fully-inspected, smaller meat processors in Cleveland and northeast Ohio,” Knipe said. “The processors are required to have at least one employee trained to write, modify, or reassess the companies’ HACCP plans.”
While Knipe offers a variety of food-safety training courses, the Introductory HACCP course occurs most frequently. Knipe developed the course curriculum for meat and poultry processors, egg processors, and food service operations; the International HACCP Alliance accredits the course. Knipe brings in experts from the USDA Enforcement Investigations and Analysis Officers (EIAO) program, part of the Food Safety and Inspection Service (FSIS, a USDA agency). Other faculty members, most recently Dr. Daniel Clark, assistant professor in the Department of Animal Sciences, have also assisted him.
The 72nd Introductory HAACP course is at the University of Illinois Meat Laboratory for Illinois meat processors, on October 11-12.
“This course has gone on the road to other locations besides Cleveland, but this will be the first time that I have done it outside Ohio,” said Knipe.
Additional dates for Meat Science Extension courses can be found here.