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Dairy HACCP Workshop

KEYWORDS GMPs / HACCP / SSOPs
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4/10/12 9:30 am EST
Penn State Department of Food Science
252 Food Science Building
University Park, PA
United States
This course covers the basics of developing a Hazard Analysis and Critical Control Point (HACCP) System for dairy processors. Course topics include the development of the required prerequisite programs, GMPs and SSOPs, conducting a hazard analysis, identifying critical control points, monitoring procedures, establishment of critical limits and corrective actions, and verification and record keeping procedures. These concepts will be practiced during breakout sessions when participants will prepare a HACCP Plan. This program meets the requirements of the NCIMS HACCP Core Curriculum, developed and supported by the NCIMS HACCP Implementation Committee.

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