Introduction to HACCP

Dec 11, 2012 through Dec 12, 2012, 8:00am - 5:00pm
Deadline: 

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

Columbus, Ohio

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.