The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. Dr. Byron Chaves leads this 2-day, online workshop, which will provide participants with the 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. The cost is $450 which includes all course materials. Register by October 19: https://nemep.unl.edu/meat-poultry-haccp