Learn the regulatory requirements and best practices of developing a Hazard Analysis and Critical Control Points (HACCP) plan. Dr. Byron Chaves will lead the 2-day workshop will lead the course based upon approved curriculum of the “International HACCP Alliance”. The cost is $400 per person including certificate of training, lunch and refreshments.
Learn the regulatory requirements and best practices of developing a Hazard Analysis and Critical Control Points (HACCP). Dr. Byron Chaves will lead the 2-day workshop will lead the course based upon approved curriculum of the “International HACCP Alliance”. The cost is $400 per person including certificate of training, lunch, and refreshments. A must for food manufacturing staff.
More info and registration at https://go.unl.edu/haccp21