HACCP Training for Meat and Poultry Processors
UNH Cooperative Extension
Holiday Inn, Concord, NH
Wednesday – Friday, June 26-28, 2013
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for USDA inspection of meat and poultry products. This course meets US Department of Agriculture (USDA) requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course.
Course Instructors: Dr. Todd Pritchard (UVM Nutrition and Food Sciences Department), Dr. Londa Nwadlike (UVM Extension Food Safety Specialist), Mr. Brian Norder (Food Safety Consultant)
Guest Speakers: (invited) Susan Isberg, Enforcement, Investigations and Analysis Officer, Food Safety Inspection Service, US Department of Agriculture
Registration: Pre-registration is required. The cost of registration is $325 per person and covers program costs, lunch on Wednesday and Thursday, continental breakfast on Thursday and Friday and breaks. Registration is limited to 20 people. Online registration will hold your space until payment is received. You can register and pay online by credit card or electronic check at: https://www.events.unh.edu/RegistrationForm.pm?event_id=14951.
Or you can register online and pay with a paper check made out to UNH Cooperative Extension. Send your paper check to UNHCE BSC, Meat and Poultry HACCP Training, Event #14951, 59 College Rd., Taylor Hall, Durham, NH 03824. Your registration is not confirmed until we have received payment. The registration fee is $355 after June 19, 2013.