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Meat and Poultry 2-Day Course* (Bangor)

March 19 @ 8:00 am - 5:00 pm
|Recurring Event (See all)

An event every day that begins at 8:00am, repeating until March 20, 2019

|Recurring Event (See all)

An event every day that begins at 8:00am, repeating until March 20, 2019

| $250

In this 2-day course you will learn the fundamentals of meat and poultry hazard analysis and critical control points (HACCP). The course provides participants with hands-on experience in developing a HACCP plan. Not only meat and poultry processors but also any other food processors seeking HACCP certification and knowledge are welcome. *This course is an International HACCP Alliance Accredited course.

The course takes place over two days, Tuesday, March 19 and Wednesday, March 20.

Note: Participation in the sanitation course, which takes place on Monday, March 18, is strongly recommended as a prerequisite to the HACCP course. Information covered in the sanitation course will be used and referenced in the HACCP course.

Snow dates: March 21 and March 22, if needed, for any of the three days.

$250 cost includes notebook, sanitation course and lunch.

Venue

University of Maine Cooperative Extension, Penobscot County
307 Maine Avenue
Bangor, ME 04401 United States
Phone:
207.942.7396

Organizer

Theresa Tilton
Phone:
207.942.7396
Email:
theresa.tilton@maine.edu

Other

Sponsor
University of Maine Cooperative Extension