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Virtual HACCP For Food Manufacturers

February 20 @ 8:30 am - 4:30 pm CST

Nebraska Manufacturing Extension Partnership

The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with foundational knowledge and tools to develop and implement HACCP plans applicable to a variety of industries and commodities. The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and hands-on activities over 16 hours of class-contact time.

Who Should Attend?

  • QA/QC, sanitation, and production personnel in facilities that manufacture or process food, meat and poultry products, or food ingredients;
  • Regulatory personnel tasked to evaluate HACCP plans and practices for the food industry; and
  • Any individual interested in learning about the application of HACCP principles to meat and poultry.


February 20
8:30 am - 4:30 pm CST
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