2-Day Meat and Poultry HACCP Course

cutting steak on stainless steel counterMarch 19 & 20, 2019
8:00 AM – 5:00 PM
Cost:
$250.00 per person (includes notebook, Sanitation Course, and lunch) Participating in the Sanitation Course is strongly recommended as a preresquite to the HACCP Course.
Location:
307 Maine Avenue, Bangor, ME

Instructors:
Dr. Jason Bolton, Cooperative Extension Food Safety Statewide Educator
Dr. Beth Calder, Cooperative Extension Food Science Specialist
Dr. Rob Machado, Cooperative Extension Food Science Specialist
Randy Trahan, Maine Department of Agriculture and the Maine Red Meat and Poultry Inspection Program

In this 2-day course you will learn the fundamentals of Meat and Poultry HACCP. The course provides participants with hands-on experience in developing a HACCP Plan. We welcome not only Meat and Poultry processors, but also any other food processors seeking HACCP certification and knowledge.
*This course is an International HACCP Alliance Accredited course.

Register Online

For more information, contact Theresa Tilton at 207.942.7396, 800.287.1485 (in Maine) or theresa.tilton@maine.edu.

If you are a person with a disability and will need an accommodation to participate in this program, please call Theresa Tilton at 207.942.7396 to discuss your needs. Receiving requests for accommodations at least 14 days before the program provides a reasonable amount of time to meet the request, however all requests will be accepted.