June 25-26, 2015
University of Minnesota, St. Paul campus
Provided by University of Minnesota Meat Science and Agricultural Utilization Research Institute
Instructors: Dr. Ryan Cox and Carissa Nath
Topics Covered
- Impact of Food Safety on the Industry
- Introduction to Food Microbiology
- Pre-Requisite Sanitation Programs: GMPs and SSOPs
- The 7 Principles of HACCP
- Chemical, Biological and Physical Hazards
- The Development and Implementation of a HACCP Plan
- Labeling and Allergens
- Minnesota State Inspection Program
- Food Defense Plans
- Additional Resources for Meat and Food Processors