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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 management, HACCP coordinators, quality assurance/control personnel, sanitation management, line supervisors, and line operators employed by meat and poultry processing plants as well as other professionals looking to increase their knowledge of HACCP.
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Tuesday, January 24, 2017 - Thursday, January 26, 2017 9:30 AM - 12:00 PM
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Penn State University252 Food Science BuildingUniversity Park, PA 16802USA
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