University of Vermont

Cultivating Healthy Communities
HACCP for Food Processors

Time: 1:00 p.m. to 4:00 p.m.
Location: Rutland
Description: Location: RAFFL conference room (3rd floor), 67 Merchants Row, Rutland

Registration fee: $15/ participant. Includes course materials and light refreshments

Who should attend? People interested in selling food products that may require or may benefit from a HACCP plan.

This workshop will provide an introduction to HACCP, including information on prerequisite programs, conducting a Hazard Analysis, identifying Critical Control Points and Monitoring Procedures, establishment of Critical Limits and Corrective Actions, and Verification and Record Keeping Procedures.

Register online by June 9 at

Questions: For more information on the course, please contact Londa Nwadike at or 802 223 2389.

To request a disability-related accommodation to participate in this program, please contact Rose Crossley at UVM Extension (802-223-2389, or 866-860-1382) by May 21, 2013 so we may assist you.

NOTE that a separate workshop on food safety regulations will be held on the same day and location from 10 AM- noon. You are welcome to attend one or both workshops, but please register for each separately. You can bring a brown bag lunch to eat between the sessions if you wish.

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