When: March 18-20, 2020
Where: Food Science Addition, Room 144
Registration Deadline: March 4, 2020
Deadline to Cancel (full refund minus a $60 fee): March 11, 2020
Registration Limit: 35
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The Hazard Analysis of Critical Control Points (HACCP), is a three-day hands-on workshop that will be taught by certified instructor(s) with extensive experience in food safety training. This workshop is open to all food processors, suppliers and regulators who wish to learn or review the basics of HACCP in a food facility. Topics will include the potential of food safety hazards, prerequisites, validation of HACCP plans, implementing HACCP, and regulation. The registration price includes a textbook, workbook, and workshop binder.
After registering for a course/workshop, please download this packet with information about hotels, restaurants, parking and maps.
A $25.00 processing fee will be assessed for customer initiated cancellations where the total amount is $200.00 or more.