New Mexico State University’s Cooperative Extension Service, in collaboration with the University of Nebraska-Lincoln Extension, will host an in-person certification course for food manufacturing industry professionals.
The course, “Principles of Hazard Analysis and Critical Control Points for Meat and Poultry Processors” will be a two-day training offered from 8 a.m. to 4:30 p.m. Feb. 11-12 on NMSU’s Las Cruces campus.
The $495 per person registration fee includes lunch, educational materials and a certificate with the seal of the International HACCP Alliance. Certificates of Course Completion will be mailed after the course. Registration must be submitted by Feb. 7, and seating is limited. Online registration is available.
The HACCP system is the universal language of food safety management. This course will provide participants with foundational knowledge and tools to develop and implement HACCP plans applicable to a variety of industries and commodities. Participants will also gain an understanding of the sanitation and HACCP regulatory requirements. The course has multiple opportunities for discussion and ample time allocated for questions, examples and case studies.
The course content follows the approved curriculum of the International HACCP Alliance and is a combination of lectures and hands-on activities during 16 hours of class-contact time. At the end of the course, participants will receive proof of course completion with the seal of the International HACCP Alliance.
For more information or to register, contact Luis Sabillón at lsabillo@nmsu.edu, Francine Giotto at fgiotto@nmsu.edu, Byron D. Chaves at byron.chaves-elizondo@unl.edu or call 575-646-1766. For more information and to register, visit https://haccp25.ezregister.com.