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Post Info TOPIC: Basic HACCP Training, Morrisville/ Raleigh May 14-15‏
apcowboy


Founder of The Meat Cutter's Club

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Basic HACCP Training, Morrisville/ Raleigh May 14-15‏
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  • [ncchoicesnews] Basic HACCP Training, Morrisville/ Raleigh May 14-15‏

 
Casey McKissick (casey@ncchoices.com)
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See information on the upcoming Basic HACCP training held in Morrisville, near Raleigh, NC, May 14-15
For more information and registration , click the link below:
http://events.constantcontact.com/register/event?llr=ell9oplab&oeidk=a07e7bg9fye5f3770e6

-NC Choices

 

Developing & Implementing HACCP - Basic Course 

HACCP (Hazard Analysis Critical Control Point) is an internationally recognized food safety process control program that provides the framework for hazard identification and control. The course curriculum will provide training in developing a HACCP program for both USDA and FDA processing facilities. HACCP workshop curriculum meets the program requirement as defined in the January 25, 1996, FSIS HACCP Systems; Final Rule, (CFR 417.7)

This training also meets the requirement to be qualified as an SQF Practitioner.

Plant management, quality assurance personnel supervisors, and scientific & technical staff responsible for processing should attend this course. Upon completion, participants are evaluated by examination and will receive a certificate of completion.

Casey McKissick
Program Director
NC Choices
www.ncchoices.com
www.carolinameatconference.com
NC Choices is a program of the Center for Environmental Farming Systems' (CEFS)
that advances local and niche meat supply chains in North Carolina by providing
networking opportunities, educational programming and technical assistance for
producers, meat processors, buyers and food professionals. CEFS is a partnership of
NC State University, NC A&T State University and the NC Department of Agriculture and Consumer Services.


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Leon Wildberger

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Tecbutch


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Basic HACCP Training, Morrisville/ Raleigh May 14-15‏
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Hello Leon do you use HACCP in your meat rooms now? Tecbutch



-- Edited by Tecbutch on Saturday 13th of April 2013 06:42:31 AM

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apcowboy


Founder of The Meat Cutter's Club

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RE: Basic HACCP Training, Morrisville/ Raleigh May 14-15‏
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Yes Tecbutch, we had those rules since around 1996 I think.

Now a days here you see a lot of ads for market managers, meat supervisors that require knowledge of HACCP

In our processing plants it's must know subject to advance up the ladder.



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Leon Wildberger

Executive Director 
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