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Meat and Poultry HACCP
March 30 @ 8:30 am - March 31 @ 5:00 pm
| $350.00University of Maine Cooperative Extension is offering a Meat and Poultry Hazard Analysis and Critical Control Points (HACCP) course March 30–31 from 8:30 a.m.–5 p.m. and April 1 from 8:30 a.m.–noon at the Penobscot County Extension Office, 307 Maine Ave., Bangor.
This 2½-day, in-person course covers the fundamentals of meat and poultry HACCP and provides participants with hands-on experience developing a HACCP plan. The training is designed for meat and poultry processors and other food processors seeking HACCP certification and a stronger understanding of food safety systems. Light refreshments and lunch on March 30-31 is included.
Attendance on all three days is required to receive a HACCP certificate. This course is accredited by the International HACCP Alliance. The cost of the program is $350 for Maine residents. Register by March 20 on the program webpage.
For more information or to request a reasonable accommodation, contact Theresa Tilton at 207.942.7396 or theresa.tilton@maine.edu.
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