UF/IFAS FL Meat Extension

Hazard Analysis and Critical Control Point (HACCP) Training Courses

Basic HACCP Training for the Food Industry
January 14-15, 2015  |  May 13-14, 2015  |  August 5-6, 2015


Basic HACCP Training


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Meet the Instructors

Dr. Chad Carr, Ph.D.
Dr. Carr is an Assistant Professor - Extension Meat Specialist (70% Extension). His duties include serving as coordinator for Hazard Analysis and Critical Control Point Systems (HACCP) training to meat and poultry processors within the in the state. Additionally, he works to provide educational programs in meat and livestock evaluation to youth, niche marketing strategies to livestock producers and meat processors, and meat safety and quality training to Florida’s extensive food service industry. Specialties include: USDA Food Regulations, Hazard Analysis and Critical Control Point Systems, Niche Marketing Programs, Fresh Meat Quality, and Youth Programs in Meats and Livestock

Mr. Larry Eubanks, MS
Larry Eubanks is Coordinator of Research Programs for the Department of Animal Sciences Meat Science Section. He has 30 years experience in the meat industry as manager of the University of Florida Meat Processing Facility, assisting with research projects in the industry and teaching HACCP to college and professional audiences. Larry is recognized by the International HACCP Alliance as a lead HACCP instructor and is the HACCP Coordinator for the State of Florida. His other duties include coaching meat judging teams, working with youth exploring the meat industry, and working with the South Eastern Meat Association. He is a member of the American Association of Meat Science and National Association of Meat Processors.

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