HACCP and Food Safety Help for Small Meat and Food Processing Operations

Providing assistance and training for processors in
Kansas, Missouri, Nebraska, and South Dakota

Click on one of the following topic areas:

Toll-Free Contact Numbers
HACCP Assistance and Services Available
Scheduling and Information
Faculty Contacts
Resources for More HACCP Information

HACCP Assistance and Services Available

A joint University Extension and USDA project has been created to assist food processors with HACCP and food safety problems in Kansas, Missouri, Nebraska, and South Dakota. Contact us for help with:

Food safety and HACCP education
Accredited HACCP training
Food safety training
HACCP development/implementation
Development of verification and recall procedures to support HACCP plan

Workshops

International HACCP Alliance accredited HACCP workshops
Introductory HACCP, sanitation, and good manufacturing practices workshops
HACCP verification, validation, recall, and auditing workshops
Click here for HACCP workshop information and registration.

Free Consultation

Toll-free phone service
One-on-one meetings
Group meetings
On-site visits

Scheduling and Information

Kansas and Missouri Processors Contact:

Alicsa Mayer
Extension Assistant, HACCP
Department of Animal Sciences and Industry
212 Weber Hall
Manhattan, KS 66506-0201
Telephone: 785-532-0191
Fax: 785-532-7059
amayer@oznet.ksu.edu
Toll-free 1-877-205-8345

Nebraska and South Dakota Processors Contact:

Dennis Burson, Ph.D.
Meat Science Extension and Teaching
University of Nebraska-Lincoln
Department of Animal Science
A213 Animal Science Box 830908
Lincoln, NE 68583-0908
Telephone: 402-472-6457
Fax: 402-472-6362
dburson1@unl.edu

Faculty Contacts

Kansas

Elizabeth Boyle, Ph.D.
Associate Professor/Extension Specialist
Kansas State University
Dept. of Animal Sciences and Industry
249 Weber Hall
Manhattan, KS 66506-0201
Telephone: 785-532-1247
Fax: 785-532-7059
lboyle@ksu.edu

Fadi Aramouni, Ph.D.
Associate Professor/Extension Specialist
Kansas State University
Dept. of Animal Sciences and Industry
216D Call Hall
Manhattan, KS 66506-0201
Telephone: 785-532-1668
Fax: 785-532-5681
faramoun@ksu.edu

Nebraska

Reddi Thippareddi, Ph.D.
Extension Food Safety Specialist
University of Nebraska-Lincoln
Dept. of Food Science and Technology
236 Filley Hall
Lincoln, Nebraska 68583-0919
Telephone: 402-472-3403
Fax: 402-472-1693
hthippareddi2@unlnotes.unl.edu

Missouri

Andrew Clarke, Ph.D.
Associate Professor
University fo Missouri-Columbia
Department of Food Science
256 Stringer Wing
Columbia, MO 65211
Telephone: 573-822-2610
Fax: 573-884-7964
clarkea@missouri.edu

South Dakota

Resources for more HACCP information

FSIS Technical Service Center Hotline:
1-800-233-3935 ext. 2 or 402-221-7400
Fax: (402) 221-7438
haccp.hotline@usda.gov

USDA Meat and Poultry Hotline:
1-800-535-4555

HACCP Resources

Meat and Poultry Related Internet Sites

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 99-41560-0770. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the authors and do not necessarily reflect the view of the U.S. Department of Agriculture.