HACCP for Meat and Poultry Processor Training

UVM Extension is planning to hold a training course at the UVM Extension office in Berlin, VT (July 12-14, 2011) on the fundamentals of HACCP (Hazard Analysis and Critical Control Points) and the application in meat and poultry slaughter and processing operations. It will provide participants with hands-on experience in developing a HACCP plan, which is required for state or USDA inspection of meat and poultry products.

Dr. Todd Pritchard (UVM Nutrition and Food Sciences Department), Dr. Cathy Cutter (Pennsylvania State Food Safety Extension Specialist-Meats), and Dr. Londa Nwadike (UVM Extension Food Safety Specialist) will be the course instructors, with guest speakers Randy Queneville/ Dr. Kathy McNamara of the Vermont Agency of Agriculture Meat Inspection Section.

Pre-registration for the course is required.  The registration details and fee, tentative course schedule, and other relevant information on the course is available in this flyer.

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