Number of Programs: 1
Dates:February 20 - 21, 2018
Michigan State University, 552 West Circle Dr., Room 315 Human Ecology, East Lansing, MI, 48824
The HAACP process helps identify potential contamination points in order to prevent hazards in meat processing. The process incorporates science to ensure production methods and delivery of products to consumers are safe. In addition to learning HACCP basics, attendees will learn how to build a team, write a HACCP plan and how to incorporate it. This certificate training includes juice certification.