There are additional dates for this event. See below.
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF), USDA and FDA highly recommend implementing a HACCP plan in a food processing plant assuring food safety from harvest to consumption.
Dr. Lakshmikantha ‘Kantha’ Channaiah, state extension specialist in food processing and an assistant professor in the MU College of Agriculture, Food and Natural Resources (CAFNR), and Associate Professor Dr. Andrew Clarke will lead the HACCP (Hazard Analysis and Critical Control Points) training.
This in-person course helps food professionals learn the latest food safety issues that affect their products as well as how to develop an effective HACCP plan.
Channaiah and Clarke are leading food safety experts with each having more than 20 years of experience in teaching, training, and research. The course is accredited by the International HACCP Alliance.
Lunch will be provided on March 26 and 27.
Date and Times:
March 26 & 27: 8 AM – 4 PM
March 28: 8 AM – 12 PM
A certificate with the International HACCP Alliance seal will be presented to participants at the end of the course.
Register at: HACCP and Course Registration (k-state.edu)