ADVANCED HACCP Principles
Dr. Lynn Knipe of The Ohio State University, in conjunction with the Ohio Department of Agriculture, will be teaching a course on advanced HACCP principles this winter.
HACCP- Hazards Analysis and Critical Control Points- is used in the meat, processing, deli, slaughter, and catering industries to assess food safety risks and control potential hazards to safety and quality.
Advanced HACCP Principles for Meat and Poultry Processors
When: January 15-16, 2013
Where: OSU 4-H Center
Registration costs: cost per company ranges from 175.00 to 475.00
For registration forms and more information visit Dr. Knipe's website HERE.