ADVANCED HACCP Principles

Jan 15, 2013 through Jan 16, 2013, 8:00am - 5:00pm
Deadline: 

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

Columbus, Ohio

Registration costs: cost per company ranges from 175.00 to 475.00

For registration forms and more information visit Dr. Knipe's website HERE.