New Hampshire HACCP Certification Course

Highway and red barn at sunny autumn day in New Hampshire, USA

Fundamentals of HACCP Training & Certification for Meat & Poultry Processors

Presented by AgriForaging Compliance Services

February 26 - 27, 2026
Fireside Inn | West Lebanon, NH

A 2-day intensive training course that is certified by the International HACCP Alliance. This course meets the federal training requirements established by USDA FSIS (9 CFR 417.7) for HACCP plan development and reassessment. FSMA regulatory context is also provided.

This course is recommended for meat and poultry producers, processors, QA personnel, food safety managers, HACCP team members, and butchery professionals.

Reserve your hotel room now. Click HERE to book directly with the hotel. Tell them you are with the HACCP Training & Certification Seminar for a room discount.

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a preventive food safety management system. It addresses biological, chemical, and physical hazards from raw material production and procurement through handling, manufacturing, distribution, and consumption of food products.

Training Outcomes

Participants will leave with:

A working knowledge of the seven principles of HACCP.
Foundational skills to develop a compliant written HACCP plan.
Practical experience through hands-on breakout sessions and case studies.
Confidence in validation, recordkeeping, and inspection readiness.

And understand the seven principles of HACCP:

Conduct a Hazard Analysis
Identify Critical Control Points (CCPs)
Establish Procedures and Standards for Each CCP
Monitor Critical Control Points
Take Corrective Actions
Develop Recordkeeping Systems
Verify the HACCP Program

Schedule & Agenda

Day One

8:30 – 9:00 AM | Arrival and Registration

9:00 AM – 12:00 PM

Introductions
Food Safety and HACCP Overview
Regulatory Framework for Meat & Poultry (USDA FSIS, FSMA context)
HACCP Preliminary Steps

12:00 – 1:00 PM | Lunch (included)

1:00 – 4:00 PM

Breakout Session One: Applying HACCP Preliminary Steps
Prerequisite Programs
Sanitation Standard Operating Procedures (SSOPs)
Good Manufacturing Practices (GMPs) and Standard Operating Procedures (SOPs)

4:00 PM | End of Training (Day One)

Day Two

8:30 – 9:00 AM | Arrival

9:00 AM – 12:00 PM

Conducting a Hazard Analysis
Determining Critical Control Points (CCPs)
Breakout Session Two: Hazard Identification and CCP Justification
Establishing Verification Procedures

12:00 – 1:00 PM | Lunch (included)
1:00 – 4:00 PM

Critical Limits, Monitoring, and Corrective Actions
Breakout Session Three: Developing Critical Limits and Monitoring Procedures
Recordkeeping Systems
Organizing and Managing HACCP Programs
Breakout Session Four: HACCP Plan Application and Wrap-Up

4:00 PM | End of Training (Day Two)

Who Should Attend?

Plant management; HACCP coordinators; QA/QC personnel; sanitation staff and management; production supervisors and operators in meat and poultry establishments; butchery professionals. NH residents benefit from subsidized tuition through foundation support, which keeps the price at $199.

Location & Dates

Dates and locations will be announced for late fall/early winter. Join the list to be notified.

Contact

Call 607-427-9848 or email info@agriforaging.com

Cancellation Policy

Cancellations must be received 14 days in advance for a full refund. Substitutions are allowed.

Included: Digital training materials provided at no additional cost
Optional: Printed copy of presentation and materials available for $25
Lodging: Not included; participants are responsible for their own accommodations. Click here to book reservations can be booked directly through the hotel. Tell the hotel you are with the HACCP Training & Certification Seminar for a room discount.
Certification: Certificates of Completion will be sent to each registered participant after the class has concluded
Meals: Lunch is included both days
NH residents benefit from subsidized tuition through foundation support, which keeps the price at $199.
Cancellations must be received 14 days in advance for a full refund. Substitutions are allowed.