Sherry Kollmann Chancellor of NMSU Global | nmsu.edu
Sherry Kollmann Chancellor of NMSU Global | nmsu.edu
New Mexico State University's Cooperative Extension Service is partnering with the University of Nebraska-Lincoln Extension to offer a certification course for professionals in the food manufacturing industry. The course, titled "Principles of Hazard Analysis and Critical Control Points for Meat and Poultry Processors," will take place over two days, from February 11-12, at NMSU's Las Cruces campus.
The registration fee for the course is $495 per person, which includes lunch, educational materials, and a certificate bearing the seal of the International HACCP Alliance. Certificates of Course Completion will be sent by mail after the course concludes. Interested participants must register by February 7 due to limited seating availability. Online registration is an option.
The HACCP system serves as a universal framework for managing food safety. This training aims to equip attendees with essential knowledge and tools to create and implement HACCP plans relevant to various industries and commodities. Additionally, it will cover sanitation and regulatory requirements related to HACCP. The course design allows time for discussions, questions, examples, and case studies.
The curriculum adheres to standards set by the International HACCP Alliance and involves lectures alongside hands-on activities during 16 hours of class-contact time. Upon completion, participants will receive a certificate endorsed by the International HACCP Alliance.
For further details or registration assistance, 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. Additional information can also be found at https://haccp25.ezregister.com.
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