This two-day HACCP training is built for people who work with meat and poultry every day, including those new to HACCP. We teach what you need to write and revisit a HACCP plan in language that makes sense, not regulatory jargon.
Fundamentals of HACCP Training & Certification for Meat & Poultry Producers, Butchers & Processors
Join AgriForaging Compliance Services for a 2 day, hands-on HACCP Training Course in Concord, New Hampshire.
March 12-13, 2026
Courtyard Marriott | Concord, NH 03301
This course teaches practical food safety skills that real world producers use every day. It is certified by the International HACCP Alliance and meets the USDA FSIS training requirements for writing and revisiting Hazard Analysis Critical Control Point plans. We also cover the basics of how HACCP fits with FSMA food safety thinking, so you leave with context and confidence.
Reserve your hotel room now. Click HERE to book directly with the hotel.
What You Will Learn
By the end of this course you will have:
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A clear grasp of the seven HACCP principles and how they apply in a real operation.
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Hands-on experience developing parts of a written HACCP plan that reflects your process
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Practical skills in recordkeeping, validation, and preparing for inspection.
We teach this material in plain language with real examples so the content feels familiar and useful, not abstract.
Who Should Attend
This course is built for people who work with meat and poultry every day:
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Farm-based processors
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Butchery professionals and owners
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Production supervisors and operators
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QA or food safety team members
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Anyone responsible for HACCP plan development or daily food safety work in a meat or poultry establishment
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No prior HACCP experience is required.
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This course is designed for small and mid scale operations, including farm based and on farm processing.
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New England residents benefit from subsidized tuition through foundation support, which keeps the price at $199.
Schedule, Location & Agenda
The two-day training runs from mid-morning to late afternoon with refreshments and lunch included. Breakout sessions give you a chance to work through real scenarios and ask questions about the challenges you face.
Day One
8:30 – 9:00 AM | Arrival and Registration (Refreshments are provided)
9:00 AM – 12:00 PM
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Introductions
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Food Safety and HACCP Overview
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Regulatory Framework for Meat & Poultry (USDA FSIS, FSMA context)
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HACCP Preliminary Steps
12:00 – 1:00 PM | Lunch (included)
1:00 – 4:00 PM
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Breakout Session One: Applying HACCP Preliminary Steps
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Prerequisite Programs
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Sanitation Standard Operating Procedures (SSOPs)
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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 (Refreshments are provided)
9:00 AM – 12:00 PM
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Conducting a Hazard Analysis
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Determining Critical Control Points (CCPs)
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Breakout Session Two: Hazard Identification and CCP Justification
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Establishing Verification Procedures
12:00 – 1:00 PM | Lunch (included)
1:00 – 4:00 PM
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Critical Limits, Monitoring, and Corrective Actions
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Breakout Session Three: Developing Critical Limits and Monitoring Procedures
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Recordkeeping Systems
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Organizing and Managing HACCP Programs
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Breakout Session Four: HACCP Plan Application and Wrap-Up
4:00 PM | End of Training (Day Two)
What You Take Home
At the end of the course, you walk away with:
• A certificate of completion from the International HACCP Alliance.
• Practical notes and digital materials you can use back on the job.
Location & Dates
Contact
If you are unsure whether this course is the right fit, reach out and we can talk it through.
Call 845-423-3227 or email info@agriforaging.com
Cancellation Policy
Cancellations must be received 14 days in advance for a full refund. Substitutions are allowed.
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Included: Digital training materials provided at no additional cost
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Optional: Printed copy of presentation and materials available for $25
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Lodging: Not included; participants are responsible for their own accommodations. Click here to book reservations can be booked directly through the hotel.
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Certification: Certificates of Completion will be sent to each registered participant after the class has concluded
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Meals: Lunch is included both days
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New England residents benefit from subsidized tuition through foundation support, which keeps the price at $199.
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Cancellations must be received 14 days in advance for a full refund. Substitutions are allowed.
New Hampshire HACCP Certification
199
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.
A working knowledge of the seven principles of HACCP.
Skills to develop a compliant written HACCP plan
Practical experience through hands-on breakout sessions
Confidence in validation, recordkeeping, and HACCP readiness