Workshop
Time:
Principles of HACCP For Meat & Poultry Processors
Recurring Date Info:
Daily:
–
Date:
Starts at
8:30 am
Food Innovation Center
Target Audiences:
1901 N. 21st St
Lincoln NE 68588
Lincoln NE 68588
Contact:
Byron Chaves
The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with foundational knowledge and tools to develop and implement HACCP plans applicable to the meat and poultry industry in accordance with 9 CFR 416: Sanitation and 9 CFR 417: HACCP. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and hands-on activities over 16 hours of class-contact time.
https://nemep.unl.edu/meat-poultry-haccp
Download this event to my calendar
This event originated in Nebraska Manufacturing Extension Partnership.