Online Courses

For registration or other information
Contact: Ms. Marcia kloepmo@auburn.edu
For Egg HACCP contact Ms. Laura   bauerLJ@auburn.edu

Food Laws and Regulations
Information (AU Students) (non-AU students)
This course provides a general overview of food laws and regulations and emphasizes finding specific legal information.

Hazard Analysis and Critical Control Points (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production. This class will aid you in developing and documenting your HACCP plan.

Egg HACCP
(Information) (Registration)
The Online Egg HACCP (Hazard Analysis and Critical Control Points) is a scientific based program designed by Auburn University according to the HACCP principles to help the egg industry develop a risk based system to identify and control food-borne pathogens during the production of shell eggs and further processed egg products. The goal of this HACCP training program is to help the egg industry be able to create a working HACCP program that can be implemented.

This course is designed to help you understand elementary pathology, microbiology and immunology, provide knowledge about disease prevention and control measures, and introduce you to specific poultry diseases and make decisions about future control of diseases. It is designed to provide you with knowledge, skills, and experience required to diagnose common diseases of poultry.

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The Vision

The Poultry Science Department will develop a nationally competitive program in Poultry Product Quality to address critical national and international agricultural issues. The primary goal will be to build upon existing strengths to strategically place Alabama as a leasing poultry state in terms of product quality and safety, environmental stewardship and global competitiveness.

       Improve the wholesomeness and safety of poultry meat and eggs.
       Add value and enhance quality of further processed poultry products.