Kansas
State University is offering a 3- day Hazard Analysis and Critical Control
Points (HACCP) course at the Johnson County Extension office in Olathe, KS from
October 7-9, 2016.
The
course will be applicable to meat and poultry processors, as well as to any
type of food processors that need/want a HACCP plan. Note that a HACCP
plan is a government regulatory requirement for processors of meat and poultry,
juice, seafood, and some vacuum packaged foods.
Many
buyers (large grocery stores, distributors, etc.) will require a HACCP plan for
other products and the recently released FDA Food Safety Modernization Act will
require many food processors to have a Preventative Controls plan in place,
which is similar to a HACCP plan.
A
brief fact sheet on HACCP is available from: http://missourifamilies.org/foodsafety/newsletters/FSfactsheet_HACCP_June2014.pdf
The
registration fee is $400 per person. Participants will be provided with
workshop materials as well as lunches and refreshments during breaks.
To
find out more or to register go to http://animalscience.unl.edu/haccp-and-course-registration
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