Food safety has always been a concern for both producers and consumers. The Hazard Analysis and Critical Control Points (HACCP) Seminar will provide attendees with training in taking a preventative approach to food safety and reducing risk in the food production process. The event will focus on the impact of these issues for the food production industry and the seven principles of HACCP.

Wednesday, November 12, 2014 from 7:30 AM to 9:30 AM
Carlson School of Management in room 1-136

Dr. Ryan B. Cox, Associate Professor in Meat Science, University of Minnesota and Carissa Nath, Meat Scientist, Agricultural Utilization Research Institue will be presenting on this topic.

HACCP Training Agenda:

1. Food Safety Issue and Their Impact on the Industry

2. Introduction to Food Microbiology

3. Prerequisite Programs

4. The Seven Principles of HACCP

Register here!

Have questions about Food Safety Seminar – HACCP Training? Contact Minnesota Cup

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