Oregon State University

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Introductory Basic HACCP


Thursday, May 30, 2013 - Friday, May 31, 2013 (All Day Event)

Workshop Objectives
To provide an overview of the prerequisite programs (GMPs, SSOPs) as a foundation for developing HACCP based food safety plans. Participants will work in teams and go through the process of establishing a HACCP based food safety plan for a specific food product.

This program will provide information for participants to begin to prepare to come into compliance with the FDA’s mandate to require comprehensive, prevention based controls across the food supply.

Who Should Attend
This workshop is targeted at food processors to assist them in developing HACCP based food safety plans.

Location, lodging, and registration information available at: http://oregonstate.edu/dept/foodsci/extservices/2013_HACCP_reginfo.htm


Wiegand Hall (campus map)
Room 238
Corvallis
OR
$365 per person (includes refreshments and HACCP textbook)
Debby Yacas
1 541 737 6483
deborah.yacas at oregonstate.edu
Food Science and Techno
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