Meat & Poultry HACCP
WORKSHOP
Daily:
–
Date:
8:30 am –
5:00 pm
Food Innovation Center
Target Audiences:
1901 N. 21st St
Lincoln NE 68588
Lincoln NE 68588
Contact:
Byron Chaves, 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 sanitation and HACCP plans for the meat and poultry processing industries as outlines in 9 CFR parts 416 and 417. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures, videos, and hands-on activities over two full days.