Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors (HACCP)
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.
| When |
January 19, 2010
to January 21, 2010 |
|---|---|
| Where | University Park, PA |
| Contact Name | Martin Bucknavage |
| Contact Phone | 814-867-1839 |
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