Introduction to HACCP
Dr. Lynn Knipe of The Ohio State University will be offering courses in HACCP this winter.
HACCP- Hazards Analysis and Critical Control Points- is used in the meat, deli, catering, and processing industries to manage risk to food safety and quality.
INTRO to HACCP for the meat and poultry industry.
When: December 11-12, 2012
Where: OSU 4-H Center
Registration Cost: per company cost ranges from 125.00 to 275.00.
Lunch will be provided each day. Lodging and other accomodations NOT included.
For registration information, visit Dr. Knipe's website HERE.