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Hazard Analysis and Critical Control Points
Basic HACCP Training Schedule
This program is designed to provide the attendees with a working knowledge of HACCP and its supporting programs. The information will be presented by certified instructors in short, concise lectures. In addition, within small working groups, the attendees will actually develop a HACCP plan and present it to the class for discussion and critique. Upon successful completion of the course, the attendee will be registered with the International HACCP Alliance and recognized as completing a HACCP training program.
Upcoming HACCP Training Classes
Wednesday, May 21st and Thursday, May 22nd
Sonesta Miami Airport
950 NW 42nd Ave (LeJune Road)
Miami, FL 33126
Future Trainings
August 2025, Gainesville, FL
January 2026, Gainesville, FL
Additional HACCP Resources and Information
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HACCP Links
USDA Grant of Inspection Application
- Information on Applying for a Grant of Inspection
- Application form
- Food Safety Modernization Act (FSMA)
University of Florida HACCP Publications
- An Overview of HACCP
- Juice HACCP
- The Juice HACCP Program: An Overview
- Beef Quality Assurance
- A Reference Guide for Foodborne Pathogens
- General Overview of the Causative Agents of Foodborne Illness
- Basic Elements of a Sanitation Program for Food Processing and Food Handling
- Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
- Preventing Foodborne Illness Associated with Clostridium perfringens
- Preventing Foodborne Illness: Bacillus cereus
Seven Principles of HACCP
- Hazard Analysis
- Determining Critical Control Points
- Establishing Critical Limits
- Monitoring Critical Control Points
- Establish Corrective Actions
- Establish Verification Procedures
- Record-keeping and Documentation
Resources
- Microbial Guide for Meat and Poultry
- Freezing: An Underutilized Food Safety Technology
- Bacteria Growth While Thawing Chicken and Ground Beef
- Listeria monocytognes on Food Products
- Developing Validated Time-Temperature Thermal Processing Guidelines for Ready-To-Eat Deli Meat and Poultry Product
- Bad Bug Book (FDA)
- ComBase predictive models for microbial growth and lethality
HACCP Assistance Links
- Center for Disease Control
- Government Food Safety Information
- USDA-FSIS Small and Very Small Establishment HACCP
- Generic HACCP Models from USDA/FSI
- Food Safety Magazine
Other University's HACCP Information
Sanitation Standard Operating Procedures
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HACCP Information
HACCP Information
The following websites have been assembled as a resource for those wishing to implement HACCP in their establishments or for those who are currently under regulatory HACCP (All Federally Inspected Meat Facilities).
- Southeastern Meat Association
- American Association of Meat Processors
- American Meat Institute
- Center for Disease Control (CDC)
- International HACCP Alliance
United States Department of Agriculture (USDA)
- Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products
- Small and Very Small Plant Guidance
- FSIS Compliance Guideline HACCP Systems Validation, April 2015
- USDA Significant Guidance Documents
Publications
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HACCP Resources
HACCP Information
HACCP Work Sheets
HACCP Lectures
Contact Us
DR. JASON SCHEFFLER
Associate Professor
jmscheff@ufl.edu
DR. CHAD CARR
Associate Professor
chadcarr@ufl.edu