Penn State HACCP for Meat and Poultry Processors

  • Penn State HACCP for Meat and Poultry Processors
  • January 29-31, 2013
  • Penn State Department of Food Science 252 Food Science Bldg University Park, Pennsylvania
  • Event - General Information

    Penn State HACCP for Meat and Poultry Processors
    This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.


    Contact Information

    Martin Bucknavage
    814-867-1839