Time: Friday, October 26, 2012 1PM-4PM (registration at 12:30PM) Location: UVM Extension office in Brattleboro, Vermont- 11 University Way, Suite 4 Registration fee: $15/ participant. Includes course materials and light refreshments
A Hazard Analysis and Critical Control Points (HACCP) plan is a regulatory requirement for processing of some food products (meat and poultry, juice, seafood, some vacuum packaged foods). However, more food buyers are now requiring food producers to have a HACCP plan in place. Developing and implementing a HACCP plan can also help food processors to produce food with a systematic and pro-active approach to food safety.
This workshop will provide an introduction to HACCP, including information on prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures.
About the presenter: Londa Nwadike, PhD is the Food Safety Specialist with the University of Vermont Extension service. She works with food processors throughout Vermont to improve the safety of their products, particularly value- added processed food products and meats.
Who should attend? People interested in selling foods that may require a HACCP plan. Registration: Register online by October 24 at http://haccpbrattleboro.eventbrite.com/
Questions: For more information on the course, please contact Londa Nwadike at [log in to unmask] or 802 223 2389.
To request a disability-related accommodation to participate in this program, please let Rose Crossley in UVM Extension (802-223-2389) know by October 5, 2012 so we may assist you.
UVM Extension helps individuals and communities put research-based knowledge to work.
This project is supported in part by the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant # 2011- 49400-30500.
University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.
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