Penn State offers HACCP training
Posted: August 6, 2010
Fundamentals of HACCP
August 31, 2010 to September 02, 2010
A basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA regulated food products including juice and cider, fresh-cut fruits and vegetables including mushrooms, baked goods, confections, and snack foods. The 2 1/2-day course curriculum is certified the International HACCP Alliance. The workshop will be held in the Food Science Building on the Penn State University Park Campus. For registration information, visit http://foodscience.psu.edu/events/fundamental-of-haccp
Registration for the events is online. For more information on course content, call Martin Bucknavage at 814-867-1839 (mwb124@psu.edu) or Dr. Luke LaBorde at 814-863-2298 (lfl5@psu.edu).
