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 Workshop Information

 USDA Regulations

 Introduction to HACCP

 Model SOP Programs

 HACCP Prerequisite Programs

 Model HACCP Plans

 Principles of HACCP

 Model HACCP Forms

 Managing HACCP Plans

 Helpful HACCP Presentations

 Advanced HACCP


The Hazard Analysis and Critical Control Point (HACCP) system is a preventative approach to food borne hazards.  It is based on the application of scientific pinciples to food processing and production.  The University of Nebraska has provided educational programs and assistance to food processing and food production professionals since 1993.

Our audiences include meat and poultry processors, food processors and food service operators.  We provide introductory HACCP workshops that are accredited by the International HACCP Alliance: Food Service HACCP workshops; Advanced HACCP workshops for auditing, verification, validation, and recalls; Sanitation and Good Manufacturing Practices workshops; individual assistance for HACCP implementation and management; and videos and written materials for instruction.  Workshop information and some HACCP materials are provided here.