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Introduction to HACCP
Wednesday, April 17, 2013 from 1:00 PM to 4:00 PM (EDT)
Introduction to HACCP
Time: Wednesday, April 17, 2013 1-4PM (registration at 12:45PM)
Location: Vermont Department of Health, 108 Cherry Street, Burlington, VT
Registration fee: $15/ participant. Includes course materials and light refreshments
A Hazard Analysis and Critical Control Points (HACCP) plan is a regulatory requirement for processing of some food products (meat and poultry, juice, seafood). However, more food buyers are now requiring food producers to have a HACCP plan in place. Developing and implementing a HACCP plan can also help food processors to produce food with a systematic and pro-active approach to food safety.
This workshop will provide an introduction to HACCP, including information on prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures.
Handouts outlining the information covered in the presentation will be provided. In addition to the presenter, Department of Health officials will be available for questions.
About the presenter: Londa Nwadike, PhD is the Food Safety Specialist with the University of Vermont Extension service. She works with food processors throughout Vermont to improve the safety of their products, particularly value-added processed food products and meats.
Who should attend? People interested in selling food products that may require or may benefit from a HACCP plan.
Registration: Register online by April 15 at http://haccp2013.eventbrite.com
Questions: For more information on the course, please contact Londa Nwadike at firstname.lastname@example.org or 802 223 2389.
To request a disability-related accommodation to participate in this program, please let Rose Crossley in UVM Extension (802-223-2389) know by April 3, 2013 so we may assist you.
UVM Extension helps individuals and communities put research-based knowledge to work.
This project is supported in part by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant # 2011-49400-30500.
University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.
When & Where
More information on the UVM Extension Food Safety program is available from: http://www.uvm.edu/extension/food/?Page=food_safety.html