New Mexico State University’s Cooperative Extension Service and University of Nebraska-Lincoln Extension will be hosting a virtual certification course for food manufacturing industry professionals in April. The course, titled “Hazard Analysis and Critical Control Points For Food Manufacturers,” will take place over four days from 8 a.m. to 12 p.m. on April 9, 11, 16, and 18.
According to the announcement, the $495 registration fee covers electronic materials and a certificate bearing the seal of the International HACCP Alliance. Luis Sabillón from NMSU can be contacted for registration at lsabillo@nmsu.edu or 575-646-1766, while Byron D. Chaves from UNL can be reached at byron.chaves-elizondo@unl.edu or 402-472 2196. Online registration is also available for interested participants.
The course aims to equip attendees with foundational knowledge and tools essential for developing and implementing HACCP plans across various industries and commodities. It will also delve into the sanitation and HACCP regulatory requirements, offering ample opportunities for discussion, questions, examples, and case studies.
Participants can expect a curriculum approved by the International HACCP Alliance, comprising a mix of lectures and hands-on activities during 16 hours of class-contact time. At the course's conclusion, participants will receive proof of completion carrying the seal of the International HACCP Alliance.
Interested individuals are advised to register by April 8 as seating is limited to 12 participants. More information about the workshop and registration details can be found at https://nemep.unl.edu/haccp-online.
