Two Hazard Analysis and Critical Control Points (HACCP) workshops will be held on-line in April and in-person in May. “Virtual HACCP for Food Manufacturers” will meet online April 9, 11, 16 and 18. The course 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.
Participants will gain an understanding of the sanitation and HACCP regulatory requirements, 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.
"Meat and Poultry HACCP" will meet May 14-15 at Nebraska Innovation Campus and will focus on food safety practices for meat and poultry processors as outlined 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.
For more details:
Virtual HACCP for Food Manufacturers: https://nemep.unl.edu/haccp-online
Meat and Poultry HACCP: https://nemep.unl.edu/meat-poultry-haccp