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HACCP for Meat and Poultry Processors-Delivered by Penn State Food Science and Meat Science Extension

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.

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Class/ Workshop


Food Science



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Contact Name

Louise Felker

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