This program provides a detailed overview of hygiene and safety standards specific to meat and poultry processing environments. It addresses the identification and management of biological, chemical, and physical hazards throughout the production line. Participants will examine international sanitation protocols, cross-contamination prevention strategies, and the structural requirements of a Hazard Analysis and Critical Control Point (HACCP) plan. The curriculum is designed to help food safety professionals maintain compliance with global health regulations and ensure the delivery of safe consumer products.