Hazard Analysis and Critical Control Points (HACCP) Training Course

Division / Program: Quality Assurance and Regulations

Date: July 15, 2024 - July 16, 2024
Location: Held in person at Bolton Hill Forestry Conference Space, 2870 North Belfast Ave., Augusta, Maine 04330. This is a two-part course: the initial training occurs in July, with an optional follow-up workshop held in September at the same location.
Event Type: Workshop/Training

The Maine Department of Agriculture, Conservation and Forestry offers an introductory Hazard Analysis and Critical Control Point (HACCP) Training. The Hazard Analysis and Critical Control Points (HACCP) system is necessary for proper food safety management. This course aims to instruct participants on best practices to write their own sanitation and HACCP plans, and offer opportunities to ask questions, collaborate with peers, and receive technical assistance. The two-day course introduces participants to the basic requirements for establishments operating under a HACCP plan.

Who Should Attend?

  • The target audience is Maine meat and poultry processors and personnel; multiple applicants from one entity are welcome as are individuals.
  • Any individual interested in learning about HACCP principles, or those who may need to review and refresh on important topics.
  • Those who wish to receive training to create or update their HACCP plans, and network with other peers.
  • The course is open to the first 20 registrants.

Course Topics

Over the course of the two days, participants will:

  • Be introduced to HACCP and Food Safety and the benefits of a HACCP system
  • Review the importance of HACCP Prerequisite Programs, Good Manufacturing Practices and Sanitation Standard Operating Procedures
  • Learn what different food safety hazards that may be introduced or present in their food safety system
  • Learn the Seven Principles of HACCP and how they form the basis of any HACCP Plan:
    • Conducting a Hazard Analysis
    • Identifying Critical Control Points
    • Establishing Critical Limits for Each CCP
    • Establishing Monitoring Procedures
    • Establishing Corrective Actions
    • Establishing Record Keeping Procedures
    • Establishing Verification Procedures
  • Understand how to use the principles of HACCP to implement and maintain a HACCP plan

Benefits of Attending

  • Participants will receive insight into HACCP regulatory requirements (USDA-FSIS regulations), HACCP plan development, and implementation of HACCP systems.
  • At the end of the course, participants will receive a certificate of completion certifying they meet the regulatory requirements of 9 CFR 417.7 to create and maintain (and therefore operate) a HACCP plan under MMPI/USDA.
  • Participants will be able to create their own plan to implement.
  • Participation in (and successfully completing) the two-day course in July allows participants to attend an optional September workshop to collaborate, review, support, and improve their plans.

Participant Commitment Details

  • The costs include the participant's time commitment, including submitting the registration form, traveling to and from courses, time in the course, training materials, and food and beverage for lunch each day.
  • Requires an approximate time commitment of 40 hours of course training (8-10 hours each day, with scheduled breaks), plus homework assignments for part two, estimated at 15-25 hours.
  • Program participants will need to secure their reservation by check payable to Treasurer, State of Maine, or use a credit card. You will receive payment instructions after submitting your reservation.
  • At the program conclusion, participants will be asked to share their insights, which may be used to inform future training opportunities.
  • To successfully complete the course and receive a certificate of training, participants must be present for the entire delivery and actively participate in the exercises during the two-day offerings in July. A certificate will not be issued if a participant misses portions of the course.
  • All participants must register in advance and then secure their reservation with a payment.
  • Participants who successfully complete the July training have the option to attend a September workshop; they will need to bring a draft of their own HACCP plan.


The registration priority deadline is June 1. You should submit your registration by July 1 in case there is a wait list opportunity.


Contact Name: Josh Collins
Contact Phone: (207) 287-7512
Contact Email: joshua.collins@maine.gov
Cost: $200
/ Civil Rights, Accessibility, and Limited English Proficiency Disclosures (PDF) / Introductory HACCP Training Support Documents (PDF)