The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. Two HAACP workshops are scheduled for August that will help provide participants with knowledge and tools to develop and implement sanitation and HACCP plans for their manufacturing facilities.
Participants will gain an understanding of HACCP regulatory requirements (USDA-FSIS regulations), HACCP plan development, and HACCP system implementation. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive proof of course completion with the seal of the International HACCP Alliance.
Advanced registration is required. Seats are limited. Sign up today! Sponsored by the Nebraska MEP, the Food Processing Center and Nebraska Extension.
HACCP FOR FOOD MANUFACTURERS, Aug 16-17. https://nemep.unl.edu/haccp
MEAT AND POULTRY HACCP, Aug 23-24 https://nemep.unl.edu/meat-poultry-haccp