2-Day Meat and Poultry HACCP Course

cutting steak on stainless steel counter

Given the rapidly evolving COVID-19 situation in Maine, UMaine Extension has made the decision to cancel this event. We ask for your patience as we begin processing refunds. Thank you for your interest in this event and please do not hesitate to contact Theresa Tilton at theresa.tilton@maine.edu if you have questions.

March 19 – 20, 2020
8:00 AM – 5:00 PM
307 Maine Avenue, Bangor, ME

Cost: $250.00 per person in-state, $300 out-of-state (includes notebook, Sanitation Course, and lunch). Participating in the Sanitation Course is strongly recommended as a preresquite to the HACCP Course.

Instructors:

Dr. Jason Bolton, Cooperative Extension Food Safety Statewide Educator
Dr. Rob Machado, Cooperative Extension Food Science Specialist
Dr. Jennifer Eberly, Maine Dept. of Agri, Conservation & Forestry & the Maine Red Meat and Poultry Inspection Program, Veterinarian

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.
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.