Lakshmi Reddi Interim Provost and Chief Academic Officer | nmsu.edu
Lakshmi Reddi Interim Provost and Chief Academic Officer | nmsu.edu
New Mexico State University’s Cooperative Extension Service, in collaboration with the University of Nebraska-Lincoln Extension, will host an in-person certification course for food manufacturing industry professionals.
The course, titled “Principles of Hazard Analysis and Critical Control Points for Meat and Poultry Processors,” is scheduled for September 17-18 from 8 a.m. to 4:30 p.m. on NMSU’s Las Cruces campus.
The registration fee of $495 includes lunch, educational materials, and a certificate bearing the seal of the International HACCP Alliance. Certificates of Course Completion will be mailed after the course. Registration must be submitted by September 16, and seating is limited. Online registration is available.
The HACCP system is widely recognized as the universal language of food safety management. This course aims to provide participants with foundational knowledge and tools to develop and implement HACCP plans applicable to various industries and commodities. Participants will also gain an understanding of sanitation and HACCP regulatory requirements. The course offers multiple opportunities for discussion and ample time allocated for questions, examples, and case studies.
The course content follows the approved curriculum of the International HACCP Alliance and includes a combination of lectures and hands-on activities during 16 hours of class-contact time. At the end of the course, participants will receive proof of completion with the seal of the International HACCP Alliance.
For more information or to register, contact Luis Sabillón at lsabillo@nmsu.edu, Francine Giotto at fgiotto@nmsu.edu, Byron D. Chaves at byron.chaves-elizondo@unl.edu or call 575-646-1766, or visit https://ezregister.com/events/40820/.
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