The Meat Science Section

September 24, 2014 8:00 a.m. Registration Participants are responsible for their 8:30 a.m.-5:00 p.m. Welcome, own lodging and meals other than Introductions, and HACCP Overview, lunches each day. SSOP’s, HACCP Teams, Product Descriptions, Developing Flow Participants will receive confirmation of Charts, Hazard Analysis, Preventive their registration. Maps and lodging The Ohio State Measures, Critical Control Point information are both available on our Decisions website: University Extension 5:30-7:00 p.m. Meating of the Minds http://tinyurl.com/mm2nu52

Presents September 25, 2014 but can be sent upon request. 8:00 a.m.-4:00 p.m., Critical Limits, Critical Control Point Monitoring, Corrective For more information call or e-mail Lynn Introduction to Action Procedures, Record Keeping, Knipe at: Verification, Implementing HACCP (614) 292-4877 HACCP Principles [email protected] Training Location for Meat and Poultry Ohio 4-H Center Presented by: 2201 Fred Taylor Road Processors Ohio State University Lynn Knipe, Ph.D. Columbus, OH 43210 OSU Extension Accredited by the International Meat and Poultry HACCP Registration: Michael Link, B.A. Alliance On-line registration is preferred, which you ODA-DMI can do at: http://tinyurl.com/pashtq3

If you don’t have Internet access, please complete and mail or fax registration form under the auspices of the and payment (check, only) to: Division of Meat Inspection Lynn Knipe Ohio Department of Agriculture 327 Parker Food Science 2015 Fyffe Court Columbus, OH 43210 Fax: (614)292-0218 Registration Form products, food service or catering, etc.) (Please type or print) for developing a HACCP plan during this training session. Name 1. Company Address City 2. (Please copy for additional State Zip registrations) OSU Meats Extension Phone Lynn Knipe, Ph. D. Fax Departments of Food Science and Technology & Animal Sciences E-mail address: (614) 292-4877 Fax: (614) 292-0218 e-mail:[email protected] Registration Fee: (provides printed materials, lunches, Webpage: coffee breaks and Certificate of http://meatsci.osu.edu/index.html Completion) $125.00 – Very Small (<10 employees) Ohio companies $175.00 – Small (10-500 employees) Ohio companies $225.00 – Large (>500 employees) Ohio companies Add $50.00 - out-of-state companies

Need directions to Training Need lodging information Division of Request special needs (Please specify:) Meat Inspection Ohio Department of Agriculture Please indicate your 1st and 2nd Mike Hockman, DVM process choices (e.g., slaughter, Nick Wagner, DVM cooked products, fresh meat, dried Michael Link (614) 728-6260 (800) 282-1955

Webpage:www.state.oh.us/agr/