Food Safety - Sanitation and Meat & Poultry HACCP Workshops
Sanitation Workshop
June 13, 2013
8:00 AM – 5:00 PM
Cost: $60.00 (includes notebook and lunch)
Location: 204 Nutting Hall, University of Maine, Orono
Register online
The UMaine Cooperative Extension Sanitation Workshop for small and large food processors is a comprehensive 1-day lecture program on the essentials of sanitation in food processing plants. The course focuses on control of pathogenic and spoilage microorganisms through understanding of Microbiology (bacteria, mold, yeast, and viruses), Plant Design, Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), Cleaners and Sanitizers, Pest Management, Record Keeping, and State and Federal Inspection.
Who should attend?
- Plant management
- Quality assurance/control personnel
- Sanitation management or personnel
- Others looking to increase their knowledge of general sanitation
Meat & Poultry HACCP Workshop
June 19-20, 2013
8:00 AM – 5:00 PM
Cost: $140.00 (includes notebook, Sanitation Workshop, and lunch)
Location: 204 Nutting Hall, University of Maine, Orono
Register online
This workshop covers the basics of Meat and Poultry HACCP (Hazard Analysis Critical Control Point). It provides the attendee with hands-on experience in developing a HACCP plan from start to finish.
Who should attend:
- Plant management
- HACCP coordinators
- Quality assurance/control personnel
- Sanitation management
- Others looking to increase their knowledge of HACCP.
This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training. All food processors are welcome to register and this course is not just limited to meat and poultry processors.
If your company wants to sign up multiple attendees, please register each attendee separately.
For further questions, contact Theresa Tilton at 207.942.7396, 800.287.1485 (toll free in Maine) or theresa.tilton@maine.edu.