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Extension > Food > Food Safety > For Food Processors > Food Safety Workshops and Meetings for Food Processors > HACCP

Food Safety Workshops and Meetings

HACCP

Hazard Analysis Critical Control Point HACCP is s systematic preventive approach to Food Safety, which addresses hazards associated with food manufacturing. HACCP is used to identify these hazards and put in place procedures to reduce or eliminate the hazards from finished products.

This HACCP workshop is a hands on training which will guide you through the steps to develop and implement a science based HACCP Program for you facility.

Participant will work in small groups to practice HACCP concepts such as creating Hazard Analysis, and Critical Limit definition, and Process Flow charts needed to develop a HACCP Plans.

This course meets USDA and FDA HACCP training requirements under federal and state food inspection. A certificate will be presented to participants upon completion of the course.

Class Details

Date: April 15, 2014
Time: 8:30 a.m. - 4:00 p.m.
Location: University of Minnesota
St. Paul Campus
Room 223
Andrew Boss Laboratory of Meat Science Building (Map)

Date: April 23, 2014
Time: 8:30 a.m. - 4:00 p.m.
Location: Blue Earth County Historic Courthouse
3rd Floor Conference Room
204 S. 5th Street, Suite 310
Mankato, MN 56001 (Map)

Brochure (313K PDF)

Who Should Attend

Curriculum


For more information on this workshop, please contact:

Holly Andruschak
Associate Program Director
University of Minnesota Extension Food Safety
E-mail: handrusc@umn.edu

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