Development and Implementation of HACCP Programs: A Workshop for Meat &
Poultry Processors in Spanish
June 4-6, 2007 Virginia Tech Richmond Center, Richmond, VA
This basic HACCP workshop is designed for the meat and poultry industry
and will include: An overview of the Pathogen Reduction Act and FSIS
regulations, GMPs, Sanitation SOP's, Prerequisite Programs, and
biological, chemical and physical hazards related to meat, pork and
poultry products. The course provides participants with the theory and
practical application of the 7 principles of HACCP to various product
processing categories found in the HACCP regulation in section 417.2
(b)(1).
Who Should Attend:
Food processing managers and supervisors responsible for production,
quality assurance/control, sanitation, food safety or HACCP; regulatory
agency officials, and food safety instructors
Instructors:
Dr. Joe Eifert and Abigail Villalba,
Virginia Tech Department of Food Science & Technology, Blacksburg, VA.
Dr. Alejandro Amezquita
North Carolina State University Department of Food Science, Raleigh, NC
For more information or to register visit:
http://www.ces.ncsu.edu/depts/foodsci/agentinfo/workshops.html
Or contact Dr. Joe Eifert at:
Dept. of Food Science & Technology
Virginia Tech (mail code 0418)
Blacksburg, VA 24061
phone: (540) 231-3658
fax: (540) 231-9293
Abigail Villalba
Muscle Foods Safety Specialist
Virginia Seafood AREC
102 South King St.
Hampton, VA 23669
(757) 727- 4861
Fax: (757) 7272- 4871
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