Penn State Fundamentals of HACCP

  • Penn State Fundamentals of HACCP
  • March 27-28, 2013
  • Hilton Garden Inn 815 E Baltimore Pike Kennett Square, Pennsylvania
  • Event - General Information

    Penn State Fundamentals of HACCP
    This is a basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA regulated food products including juice and cider, fresh-cut fruits and vegetables, baked goods, confections, snack foods, and egg and dairy products.


    Contact Information

    Martin Bucknavage
    814-867-1839