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Cooperative Extension: Food & Health


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Resources for Small Food Businesses in Maine - New England Small Food Processors Project

The New England Small Food Processors Project includes four fact sheets, a video tape and a notebook to introduce the concept of Hazard Analysis Critical Control Point (HACCP) to small-scale food processors throughout the region, including how to set up a HACCP plan. These educational materials have been used by more than 125 New England food processors in Maine, New Hampshire, Massachusetts, and Rhode Island.

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University of Maine Cooperative Extension


Contact Information

Cooperative Extension: Food & Health
5741 Libby Hall
Orono, Maine 04469-5741
Phone: 207.581.3188, 800.287.0274 (in Maine) or 800.287.8957 (TDD)E-mail: extension@maine.edu
The University of Maine
Orono, Maine 04469
207.581.1110
A Member of the University of Maine System