Writer: Jane Moorman, 505-249-0527, firstname.lastname@example.org
LAS CRUCES - Food producers, including dairy, juice and any suppliers, have an opportunity to learn about the Federal Drug Administration's requirements on the Hazard Analysis and Critical Control Point (HACCP) system, which will be held in conjunction with the New Mexico Organic Farming Conference to be held Feb. 27-28, at the Hotel Encanto in Las Cruces.
New Mexico State University's Extension Food Technology department will hold a one-day workshop on HACCP at 8 a.m. Wednesday, Feb. 25, at NMSU's Gerald Thomas Hall, Room 303, in the Las Cruces campus.
Nancy Flores, NMSU associate professor and Extension food technology specialist, will join Jack Thomas, professor of meat science in NMSU's animal and range sciences, and Kevin Elfering, food safety instructor at University of Minnesota's school of public health, in presenting a hands-on training to implement a HACCP program in food processing facilities.
"If a facility is processing any type food or juice to be sold in stores, it is required to have a HACCP system in place. This training is for managers and supervisors that are in charge of the food safety plan for the facility," Flores said.
The federally mandated prevention program ensures that the food processing facilities are safe and free of food contaminants. The system uses seven steps to evaluate any potential hazards, establish critical control points, establish preventive measures with critical limits for each control point, establish corrective action to be taken when monitoring shows that a critical limit has not been met, establish procedures to verify that the system is working properly, and establish effective recordkeeping to document the HACCP system.
Cost for the workshop is $150, which includes lunch. Pre-registration is required, contact Gloria Hernandez at email@example.com or (575)646-2198 to register.
© 2013 New Mexico State University Board of Regents
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