Cornell University’s Department of Food Science is offering a HACCP Workshop for Dairy & Juice, Jan. 31 – Feb. 2, 2012. The workshop is designed to provide comprehensive instruction on the development of Hazard Analysis Critical Control Point food safety programs in dairy and juice operations. For Grade “A” processors, this course will cover the core training requirements of the NCIMS Voluntary HACCP Alternative. Participants of the program should leave with the tools needed to develop and implement a comprehensive HACCP program.