HACCP and Course Registration

2016 - "Implementing Your Company's HACCP Plan" Workshops

The University of Nebraska coordinates registration for HACCP courses offered by the University of Nebraska, Kansas State University, South Dakota State University and the University of Missouri. To Register for one of the courses use the online registration below. Registration fee is $400 per person. Payment for your registration can be processed on line. Nebraska companies may be eligible for funding assistance through Nebraska Worker Training Program from the Department of Labor. Please visit the Nebraska Worker Training website for additional information.

If you have questions about the courses or want to be added to an email notification of HACCP training, contact Dennis Burson at: 1-888-688-4346 email: Dennis Burson, University of Nebraska

2016 HACCP Online Registration

Click on the date below for Registration and payment (coming soon)
Click on the Site information and Map for a PDF file


Implementing Your Company's HACCP Plan brochure and mail in registration PDF (98 kb).

USDA and FDA have established regulations based on HACCP principles. This course meets USDA HACCP training requirements under federal and state meat inspection and is accredited by the International HACCP Alliance. A certificate with an International HACCP Alliance seal will be presented to participants upon completion of the course.

Course Curricula and Schedule PDF (30 kb)

Information about HACCP

2016 - STEC Workshops Online Registration

Shiga toxin-producing Escherichia coli are a major concern as a cause of foodborne illness and are considered an adulterant in ground beef and non-intact beef products. According to the CDC, there are approximately 265,000 cases attributed to them annually. Understanding and process controls are key for beef processors. This workshop will address the following objectives to reduce the risk of STEC in beef products:

Workshop Objectives:

  1. Increase participant understanding of E. coli O157:H7 and other non-O157 STECs (Shiga Toxin-Producing Escherichia coli) in beef and the risk of foodborne illness.
  2. Explore process control systems for E. coli O157:H7 and non-O157 STEC using HACCP and other Food Safety Management Systems.
  3. Understand antimicrobial interventions, their effectiveness for reducing the population of STECs and their impact on quality of non-intact beef products.

Workshop Dates & Registration Links:
Click on the site name and date to view the schedule for the workshop.
Click on Registration to go to the registration page for the workshop.

Las Vegas, Nevada: April 28, 2016                                                                                 Registration

For more information on STEC, please visit www.stecbeefsafety.org/





HACCP LogoUNL LogoKSU LogoMU LogoSDSU Logo