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Programs for Maine Food Businesses

$85.00$265.00

Sanitation 1-Day Course, March 14, 2018, Cost $85 (Includes notebook and lunch) 7:30 a.m. – 5:00 p.m.
The Sanitation course is a prerequisite to the HACCP course. Information covered in the sanitation course will be used and referenced in the HACCP course.
In this 1-day course you will learn the essentials of food processing sanitation. Topics covered include Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures, choosing the correct Sanitizers and Cleaners, Pest Management Programs, Record Keeping and Implementing SSOPs in your facility/Kitchen.  Who should attend:  QC, QC directions, kitchen managers/operators, plant managers, line workers

Meat and Poultry 2-Day Course, March 15-16, 2018, Cost $250 (Includes notebook, Sanitation course and lunch)
(Participating in the Sanitation course is strongly recommended as a preresquite to the HACCP) 8:00 a.m. – 5:00 p.m.
In this 2-day course you will learn the fundamentals of Meat and Poultry HACCP. The course provides participants with hand-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 a International HACCP Alliance Accredited course.
Note: If registering  more than one person, please register first participant, click Enroll, and then use the “Continue Shopping” option in your cart to add additional participants.
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Program Description

Sanitation 1-Day Course, March 14, 2018, Cost $85 (Includes notebook and lunch) 7:30 a.m. – 5:00 p.m.
The Sanitation course is a prerequisite to the HACCP course. Information covered in the sanitation course will be used and referenced in the HACCP course.
In this 1-day course you will learn the essentials of food processing sanitation. Topics covered include Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures, choosing the correct Sanitizers and Cleaners, Pest Management Programs, Record Keeping and Implementing SSOPs in your facility/Kitchen.  Who should attend:  QC, QC directions, kitchen managers/operators, plant managers, line workers.

Meat and Poultry 2-Day Course, March 15-16, 2018, Cost $250 (Includes notebook, Sanitation course and lunch)
(Participating in the Sanitation course is strongly recommended as a preresquite to the HACCP) 8:00 a.m. – 5:00 p.m.
In this 2-day course you will learn the fundamentals of Meat and Poultry HACCP. The course provides participants with hand-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 a International HACCP Alliance Accredited course.

If you are a person with a disability and 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 10 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.

Program Details

Date

March 14, 2018 – Sanitation, March 15 & 16, 2018 – 2-day Meat & Poultry HACCP

Time

8:00 AM – 5:00 PM

Location

307 Maine Ave., Bangor, ME 04401

Instructors

Dr. Jason Bolton, Food Safety Specialist, UMaine Extension Staff

Contact Name

Theresa Tilton, UMaine Extension Staff

Contact Email

theresa.tilton@maine.edu

Contact Phone

207.942.7396 or 1.800.287.1485 (in Maine)

Select your session choice.

March 14, 2018 Sanitation 1-day Course Only, $85, March 15-16, 2018, 2-day Meat and Poultry HACCP, $250, March 14 Sanitation and March 15-16, 2018 Meat and Poultry Courses, $265

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