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HACCP for Food Manufacturers

VIRTUAL 12/7 - 12/10

Date: Time: All Day
Virtual
Contact: Byron Chavez, byron.chaves-elizondo@unl.edu
The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with knowledge and tools to develop and implement HACCP plans applicable to their industry. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and videos over four days.

This HACCP course is designed for those employees who are employed by qualified food manufacturers.
Recognizing that Food Safety is a priority for our supply chain,
the cost to attend the class is covered by a Federal grant through NIST MEP.

DEC 7-10, 9:00 A.M.-12:00 P.M. CT DAILY

https://nemep.unl.edu/haccp

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