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HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) for New Mexico Food Processors

Workshop to be presented in "SPANISH" on OCTOBER 29-30, 2014

New Mexico State University is presenting a 2-day workshop in "SPANISH". Materials will be provided. Limited seating available.

WHO SHOULD ATTEND: Food processors including restaurant operators, dairy, juice and any suppliers, regulators wishing to understand the HACCP system in food processing facilities.

WORKSHOP OBJECTIVES: Hands-on training to implement a HACCP program in food processing facilities.

LOCATION: New Mexico State University, Gerald Thomas Hall, Room 330, Las Cruces, NM

DATE: October 29 and 30, 2014

COST: $100 per person

ONLINE REGISTRATION WILL BE AVAILABLE SOON!

SPEAKERS: Nancy Flores, Ph.D, Assistant Professor-Food Technology Extension Specialist and Efren Delgado, Ph.D., Professor Biochemical Engineering

  • HACCP SPANISH Brochure
    All information provided in SPANISH for registration, agenda, map, lodging, parking and transportation.
  • NMSU Building map
    Gerald Thomas Hall, Building#25 is located at the corner of College Drive and Knox Street. Workshop is located in Room 303
  • HACCP Online Training
    Affordable, accessible online training for HACCP food safety is offered in both English and Spanish.



For more information, contact Nancy Flores at 575-646-1179 or 575-646-2198 - email naflores@nmsu.edu

Nancy Flores
Food Technology Extension Specialist
P.O. Box 30003, MSC-3AE
Las Cruces, NM 88003-8003
Phone: 575 646-1179
Fax: 575 646-1889
Email: naflores@nmsu.edu