Penn State's Dairy HACCP Workshop will be held on April 10-12, 2012. The course covers the basics of developing a Hazard Analysis and Critical Control Point (HACCP) plan for dairy processors. This program meets the requirements of the NCIMS HACCP Core Curriculum.
The Dairy HACCP Workshop will cover the development of the required pre-requisite programs, GMSs and SSOPs, conducting a hazard analysis, identifying critical control points, monitoring procedures, establishment of critical limits and corrective actions, and verification and record keeping procedures. These concepts will be practiced during breakout sessions where participants will prepare a HACCP Plan.
A discounted registration price of $495 is offered until 3/30/12. Full registration price is $525.
http://www.culturecheesemag.com/event/dairy_haccp_workshop_penn_state
