Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors (HACCP) - Ithaca, NY

Nittany Lion Shrine

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

Who should attend?

  • plant managers
  • HACCP coordinators
  • quality assurance/control personnel
  • sanitation management
  • line supervisors
  • line operators employed by meat and poultry processing plants
  • other professionals looking to increase their knowledge of HACCP

Sponsors

  • Penn State Extension
  • Cornell Cooperative Extension

 

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