This Oklahoma FSQ project will integrate personnel from Oklahoma State University (Animal Sci. Dept., Food & Ag Product Center, Nutritional Sci. Dept., and Vet. Med.) With HACCP-interested state (OK Dept. Agriculture, OK Dept. Health) and federal officials (USDA) and industry representatives into a statewide HACCP Team.The HACCP Team will focus on the current HACCP mandate (implementation in meat and poultry processing) to develop training programs and web-based distance-learning materials for meat processors. Additional HACCP training programs will be initiated in the areas of food production (animals, vegetables) and food handling (restaurants).