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Wednesday, April 3, 2019 at 8:00am to 5:00pm
Stocking Hall, Conference Center 411 Tower Rd.
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.