Career Training Certificates (non-credit)

Hazard Analysis and Critical Control Points (HACCP)


Meat Processing & Food Safety Certificate


Class begins: 
No Date has been set


Class Meets:    
8 am - 5 pm


One Day Training

* Contact PACE for further details.

Learn the guidelines and principles associated withe the systematic approaches to food safety through the seven principles of HACCP; a product safety management system that allows food processor to take a proactive approach to prevent food borne diseases.  The main goal of this training is individuals to understand, identify and apply the principles of critical contral points (CCP's) in production and addressing potential dangers before they happen.


Curtis Mott Lounge


Total Fees:  $165
Student/Faculty: $110


HACCP Final Exam: 
Individuals  who sucessfully complete the class and exam will be able to use this credential to their advantage in the food manufacturing industry on the management level.


Instructor Bio: 
SUNY Cobleskill alum Robert W. Powitz, PhD, MRH, RS, DLAAS: Forensic Sanitarian, is a local health director in rural Connecticut and has a private practice which provides public health, environmental health and safety; contamination control and advisory and forensic services to law firms, insurance companies, industry and governmental agencies. 


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Classes begin: 
Summer 2015


Classes meet: 
Monday - Friday, 8 am - 6 pm  Approximately 220 hours of training


Meat Processing Lab


Total Fees: 


Price includes textbook, hard hat, frock, 5 inch boning knife, 12 inch butcher knife and safety cutting glove. SUNY Cobleskill is proud to be the only SUNY school in the state of New York to operate a USDA approved meat processing facility. This enables the school to process their own livestock as well as livestock from local producers. Operating under Hazard Analysis and Critical Control Points (HACCP) protocol ensures that our program participants will learn the latest food safety and sanitation guidelines. Students will obtain a basic understanding of the steps involved in livestock processing from slaughtering to the actual retail cut we see at the store.This intensive hands-on training program is designed to provide the knowledge and skills students require to enter employment in the meat processing industry. Students will be skilled in sanitation, food safety, slaughter, meat cutting and processing. As part of the students’ preparation for the industry, the program consists of specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products. Hands-on training in meat animal slaughter, primal fabrication, retail cutting, value added products (sausage), wrapping and storage of finished product. Safety, sanitation including USDA HACCP (Hazard Analysis Critical Control Point), customer relations from custom cutting to product pick up and invoicing will be part of this program.


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Cobleskill Sign

  • Professional and Continuing Education (PACE)
  • Knapp Hall Room 143
  • Cobleskill, NY 12043
  • 518-255-5528
  • 518-255-5258 Fax

  • Office Hours:
  • Monday-Friday
  • 8 am - 5 pm
  • Closed 12-1 pm


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