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 mapGerald Thomas Hall, Building#25 is located at the corner of College Drive and Knox Street. Workshop is located in Room 303
NMSU Transportation & Parking ServicesNew Mexico State University map is a graphical representation designed to assist in identifying lot classifications and locations.
HACCP Online TrainingAffordable, 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 email@example.com
Food Technology Extension Specialist
P.O. Box 30003, MSC-3AE
Las Cruces, NM 88003-8003
Phone: 575 646-1179
Fax: 575 646-1889