Hazard Analysis and Critical Control Points (HACCP) Workshop

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