Basic HACCP Brochure TX A

							                                                          NATIONAL MEAT ASSOCIATION                                               SEMINAR
                   The International HACCP
                                                          www.nmaonline.org
                   Alliance, formerly the International
                   Meat and Poultry HACCP                 National Meat Association (NMA) is a non-profit
Alliance, was formed in 1994 as a proactive step to       trade association for meat packers & processors,
                                                          as well as equipment manufacturers and suppliers
assist the meat and poultry industry in preparing for
                                                          who provide services to the meat industry.          Developing & Implementing
mandatory HACCP. The Alliance founders,
including National Meat Association, recognized the
need to standardize the HACCP training efforts,           NMA develops specialty seminars and                            HACCP
                                                          workshops throughout the year to meet the need
develop a uniformed position on implementing
                                                          for information and advice on industry issues and    for Meat & Poultry Plants
HACCP, and work cooperatively with USDA’s
Food Safety and Inspection Service (FSIS) and             concerns. Topics include: Sanitation SOPs,
other regulatory agencies.                                workplace issues, HACCP, labeling, marketing,
                                                          and inspection. Seminars are taught by experts,
The Alliance has developed five standardized              offered at a variety of locations and are highly
                                                          acclaimed by participants.
curricula, accredited over 25 training programs, and                                                                 Oakland, California
approved over 100 individuals as lead HACCP                                                                         October 15-16, 2009
instructors. In addition the HACCP Alliance               For more information please contact
Membership includes over 120 members form nine            National Meat Association at
countries and is recognized internationally as the        510-763-1533 or 202-667-2108.
authority on HACCP systems education,                                                                            COSPONSOR
development and implementation.


For more information about the International
HACCP Alliance contact Dr. Kerri B. Harris
Executive Director, 120 Rosenthal, College Station,                                                              Animal Science Department
TX 77843, phone: 979-862-3643 or visit the
                                                           1970 Broadway, Suite 825
                                                                                                                TEXAS A&M UNIVERSITY
Alliance website at www.haccpalliance.org.                 Oakland, CA 94612                                   120 Rosenthal, College Station, TX 77843
                                                           Phone: 510-763-1533                                         phone: 979-862-3643
                                                           Fax: 510-763-6186
                                                           Email: staff@nmaonline.org * www.nmaonline.org
Developing & Implementing HACCP for                     PRELIMINARY AGENDA                                       REGISTRATION
        Meat & Poultry Plants                     Thursday 7:30 am - 6:00 pm                  Name:
                                                  *Registration
HACCP (Hazard Analysis Critical Control           *HACCP History & Overview                   Name:
                                                  *Benefits of a HACCP Program
Point) is an internationally recognized food
                                                  *HACCP, GMPs & Sanitation SOP               Company:
safety process control program that provide          Relationships
the framework for hazard identification and       *Introduction to Microbiology               Street Address:
                                                  *Review of Industry Safety Hazards
control.                                                                                      City:
                                                    Physical, Biological, & Chemical
The course curriculum will provide hands-on       *First 6 Steps to Developing a HACCP Plan   State/Province:
training in developing a HACCP program for        *HACCP Principle #1
                                                    Conduct a Hazard Analysis                 Zip/Postal Code:
all types of slaughtering and processing
                                                  *Break Out Session I
facilities. This will include case studies and      Development of a Hazard Analysis          Phone:                          Fax:

small group working sessions determined by        *HACCP Principle #2                         Date & Location
the makeup of the class (i.e. slaughter, ground     Identify Critical Control Points
                                                  *HACCP Principle #3                                                 October 15-16, 2009
beef, cooked sausage, cooked products, dry                                                                                Oakland, CA
                                                    Setting Critical Limits                                Hotel info will be forwarded with seminar
salami, bacon).                                   *HACCP Principle #4                                        confirmation 2 weeks prior to event
NMA HACCP workshop curriculum meets                 Monitoring CCPs                           Fees (Check One)
                                                                                                                 NMA Members $675.00
the program requirement as defined in the
                                                  Fri day 7:30 am - 6:00 pm
                                                  Friday                                                         Non-Members $775.00
January 25, 1996, FSIS HACCP Systems;             *HACCP Principle #5                                            Academic/Govt. $400.00
Final Rule, (CFR 417.7) and is accredited by        Corrective Actions                           Visa            MasterCard           Check Enclosed
                                                  *Break Out Session II
the International HACCP Alliance.
                                                    Development of Principles 2,3,4, & 5      Account Number
Plant management, quality assuance                *HACCP Principle #6
personnel, supervisors, scientific and              Verification                              Card Holder Name

                                                  *HACCP Principle #7
technical staff involved with slaughter or                                                    Signature
                                                    Record Keeping
processing should attend this course. Upon        *Break Out Session III
                                                                                              Expiration Date
                                                                                              Expiration Date

completion, participants are evaluated by           Development of Principles 6 and 7         Note:
                                                  *Implementing & Maintaining                 A minimum of 12 students is required. Confirmation
examination and a “Certificate of Completion”
                                                    the HACCP Plan & System                   will be faxed 2 weeks prior to seminar date and a
issued.                                           *Workshop Review                            $100 processing fee will be charged for no shows or
                                                                                              any cancelation requested within 2 weeks of the event.
                                                  *Course Examination
                                                  *Review of Exam & Course Evaluation
    For more infomation call NMA at                                                                              Send Payment To:
                                                  *Adjourn
  510-763-1533 or www.nmaonline.org                                                                     National Meat Association
                                                                                               1970 Broadway, Suite 825, Oakland, CA 94612
                                                                                                           Fax 510-763-6186