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Department of Food Science and Technology


Introductory HACCP

Dec 15, 2014 through Dec 16, 2014, 8:00am - 5:00pm
This two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations.
Additional course information and registration here: