This seminar is designed for those that want to be involved with the production of safe meat products. Material to be discussed will provide participants knowledge of how sanitary practices can contribute to the production of safe meat products. Knowledge will be provided about contamination responsible for spoilage and foodborne illness and how hygienic practices can enhance the safety of meat products. Valuable knowledge will be provided about how to more effectively enhance hygiene and conduct effective sanitation practices during production and recommended procedures for efficient and effective cleaning. Also, participants will receive instruction about how to evaluate the effectiveness of a sanitation program.Because of the importance of Hazard Analysis and Critical Control Points (HACCP), participants will learn how to incorporate HACCP into the production operation including plan development, implementation, and assessment. Additional information of value will include the acquisition and receiving of raw materials and further assurance of the safety of products manufactured through discussion of the nutritive value of meat products.