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Robert M. Kerr Food & Agricultural Products Center

FAPC Flash - Workshop to cover USDA's validation rule

Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is offering a Hazard Analysis and Critical Control Points or HACCP Verification and Validation Workshop on Sept. 29, 2016.

(Stillwater, Okla. – Aug. 15, 2016) Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is offering a Hazard Analysis and Critical Control Points or HACCP Verification and Validation Workshop on Sept. 29, 2016.

The workshop, which will be held in Stillwater, Oklahoma, in room 120 FAPC, will cover the process of reviewing programs and systems to ensure current food safety plans and methods are sound, effective and operating as expected.

“USDA-FSIS regulations require meat processors to validate the adequacy of their HACCP plans,” said Jake Nelson, FAPC value-added meat processing specialist. “In April 2015, the FSIS published a complex compliance guideline, which addresses the validation requirement. This workshop dives into the content of that compliance guideline.”

Some topics of the workshop include a review of HACCP, verification of prerequisite programs, good manufacturing practices and Food Safety Modernization Act preventive controls, and verification and validation to meet Global Food Safety Initiative schemes.

Other topics include process validation, microbial validation and FSIS validation of HACCP and food safety plans.

“There is confusing regulatory language surrounding the topic of HACCP plan validation and verification,” Nelson said. “Often those two terms are confused and misused. The workshop strives to clear this confusion, so processors can focus on producing a safe product.”

Registration cost is $300 per person for large companies with 10 or more employees and $200 per person for small Oklahoma-based companies with less than 10 employees. The registration fee includes workshop materials, refreshments and lunch.

For more information or to register for the workshop, visit www.fapc.biz/workshops/haccp-verification-validation, call Karen Smith at 405-744-6277 or email karenl.smith@okstate.edu.

“Even though the compliance guideline was published in early 2015, it’s not too late to bring your operation into compliance,” Nelson said.

FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop, and deliver technical and business information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma.

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CONTACT:

Jake Nelson
Robert M. Kerr Food & Agricultural Products Center
125 FAPC
Stillwater, OK 74078
Phone: 405-744-6071
Fax: 405-744-6313
E-Mail: jacob.nelson@okstate.edu

Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating. The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, sex, age, disability, or status as a veteran, and is an equal opportunity employer.