The certificate training Development and Implementation of Hazard Analysis and Critical Control Points and Prerequisite Programs will take place Nov. 24-25 at MSU.
MSU Extension experts will be teaching this introductory program, which is accredited by the International HACCP Alliance. The alliance was established to provide a uniform program to ensure safer meat and poultry products for consumers.
The HAACP process helps identify potential contamination points in order to prevent hazards in meat processing. The process incorporates science to ensure production methods and delivery of products to consumers are safe.
In addition to learning HACCP basics, attendees will learn how to build a team, write a HACCP plan and how to incorporate it.
This training will take place at NorthStar Cooperative, 4200 Forest Rd., Lansing.
A block of rooms has been reserved at the Kellogg Hotel and Conference Center in East Lansing. To book rooms, call (800)875-5090 and indicate you are with HACCP to receive the $94 rate.
Additional lodging options are available at www.lansing.org.
To enroll or view the class schedule, visit http://events.anr.msu.edu/HACCP14/. For more information, contact ANR Event Services at (517)353-3175 or events@anr.msu.edu.