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Intro to HACCP Workshop Planned for April 17 in Burlington

Burlington--An Introduction to Hazard Analysis and Critical Control Points (HACCP) workshop for food producers and processors is planned for April 17 in Burlington.

University of Vermont (UVM) Extension will offer the session at the Vermont Department of Health's offices at 108 Cherry St. The cost is $15 per person and includes handouts and light refreshments.

The workshop, which runs from 1 to 4 p.m. (registration at 12:45 p.m.), will provide basic information about HACCP plans, which are a federal regulatory requirement for the processing of meat, poultry, juice and seafood products. Many supermarket chains, wholesalers and other food buyers are now requiring food suppliers to have a HACCP plan in place although such a plan is recommended for all food producers and processors as a proactive measure to ensure food safety.

Participants will learn about prerequisite programs, conducting a hazard analysis, identifying critical control points and monitoring procedures and establishing critical limits and corrective actions. Verification and recordkeeping procedures also will be covered.

The workshop is open to anyone interested in selling food products that may require or benefit from a HACCP plan. Register by April 15 at http://haccp2013.eventbrite.com.  Call Rose Crossley at (802) 223-2389, ext. 201, by April 3 if requiring a disability-related accommodation in order to participate.

Dr. Londa Nwadike, UVM Extension food safety specialist, will teach the workshop. She can be reached at londa.nwadike@uvm.edu or (802) 223-2389, ext. 216 if questions.

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