HACCP Principles 1-7

This page corresponds to Training Videos 5 and 6 in MSU Extension’s 12-video Specialized Meat Processing Variance Training series. Below you will find supplemental information that will help you understand and complete Training Video 5: HACCP Principles 1-3 and Training Video 6: HACCP Principles 4-7.

Supplemental Information

417.6_Inadequate_HACCP_Systems

417.7_Training

417.8_Agency_Verification

Contact

For customer service or technical support questions when ordering the DVD or online video access, please contact shop.msu.edu customer support.

For questions about the variance, please contact the Michigan Department of Argriculture and Rural Develoment at 1-800-292-3939. You can also find more information about the meat variance at MDARD’s Meat Processing Regulations and Resources page.

For questions about the meat variance training series and how it can help you, please contact MSU Extension specialist Jeannine Schweihofer at .(JavaScript must be enabled to view this email address) or Sarah Wells at .(JavaScript must be enabled to view this email address).