Date: May 29, 2014
Time: 1pm Eastern (12 Central, 11am Mountain, 10am Pacific)
Duration: 1 hour
To attend: Go to https://connect.extension.iastate.edu/nichemeat 5-10 minutes before start time and log in as a guest.
All NMPAN webinars are free and open to the public.
HACCP — Hazard Analysis Critical Control Point — has been around for decades as a food safety management system in many different industries. Starting in 2000, USDA required all inspected meat & poultry establishment to have a HACCP plan in place and to follow that plan. So what is it? How does it work? What are the basics?
On this webinar, you’ll learn the ABCs of HACCP — vocabulary and basic concepts — from an experienced HACCP instructor, Jonathan Campbell from Penn State University. If you’re a farmer or rancher who brings animals to an inspected processor, if you’re thinking you might want to get into the processing business, or if you just want to know what the heck HACCP actually is, this webinar is for you.
Jonathan Campbell is Meat Science Extension Specialist at Penn State University and a member of NMPAN’s Advisory Board.
For more information: email Kathryn Quanbeck, NMPAN Program Manager: kathryn.quanbeck[at]oregonstate[dot]edu
How to join NMPAN: go to the Niche Meat Processor Assistance Network website, type your email address into the box on the right, and click "subscribe."
Created by Kathryn Quanbeck