September 17-18, 2015
AURI, Marshall, Minnesota

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

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