Hazard Analysis Critical Control Points (HACCP) for New Mexico Meat and Jerky processing refresher
Cost: $275.00 early fee until June 5th ($350 late) per person:
3.5 day workshop materials and breaks provided; meals and lodging not included.
Target audience: meat and jerky processors including suppliers, regulators wishing to understand HACCP system in a food processing facility.
Objective: Hands on training to implement a HACCP program in meat processing facilities. Safe process of jerky manufacturing will also be performed by attendees.
When: June 12-15th, 2012 (Tuesday, Wednesday, Thursday, Friday)
For more information, contact Gloria Hernandez at 575-646-2198 or glorhern@nmsu.edu
Nancy Flores
Food Technology Extension Specialist
P.O. Box 30003, MSC-3AE
Las Cruces, NM 88003-8003
Phone: 575 646-2198
Fax: 575 646-1889
Email:
naflores@nmsu.edu