Hazard Analysis Critical Control Point (HACCP) for Meat and Poultry Processors
- Skill Level
- Beginner Intermediate
- Length
- 2 days
- Language
- English
- Note
- Please check back for future occurrences of this event.
Sponsors
- Penn State Extension
- Cornell Cooperative ExtensionÂ
- plant managers
- HACCP coordinators
- quality assurance/control personnel
- sanitation management
- line supervisors
- line operators employed by meat and poultry processing plants
- other professionals looking to increase their knowledge of HACCP
- The fundamentals of HACCP and how to apply to meat and poultry processing operations
- How to develop a HACCP plan
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Who do I contact if I still have questions about the event?
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