New Mexico State University’s Cooperative Extension Service in collaboration with University of Nebraska-Lincoln Extension will host a virtual certification course for food manufacturing industry professionals.
The course, “Hazard Analysis and Critical Control Points For Food Manufacturers” will be a four-day online training offered from 8 a.m. to 12 p.m. April 9, 11, 16 and 18.
The $495 registration fee includes electronic materials as well as a certificate with the seal of the International HACCP Alliance. All materials will be shared electronically. Certificates of course completion will be mailed after the course. Registration must be submitted by April 8, and seating is limited to 12 individuals. 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 or 575-646-1766 or Byron D. Chaves at byron.chaves-elizondo@unl.edu or 402-472 2196. For more information and to register, visit https://nemep.unl.edu/haccp-online.