Writer: Jane Moorman, 505-249-0527, email@example.com
ALBUQUERQUE - Providing safe food is an imperative of all food producers and processors. No one wants their food product to make people sick.
To help meat and food processors in New Mexico comply with federal regulations regarding food safety, New Mexico State University's Extension Home Economics Food Technology program is conducting training in Hazard Analysis Critical Control Point (HACCP) for meat and food processors.
The training will be held Thursday and Friday, July 17-18, at NMSU's Albuquerque Center, 2444 Louisiana Blvd. NE. The hands-on training to implement a HACCP program in meat and food processing facilities will cost $200 per person.
"HACCP (pronounced hassup) provides a mechanism to develop and implement a complete food safety plan that is based on prevention," said Nancy Flores, NMSU Extension food technologist and associate professor. "While it was established for juice, meat, poultry and seafood processing to prevent food-borne illness, understanding the methodology of HACCP would be beneficial to anyone in the food industry."
Workshop participants will learn the principles of HACCP that includes analyzing potential hazards; identifying critical control points and establishing prevention measures and procedures for monitoring these points; and establishing procedures to verify that the system is working properly and that effective recordkeeping is kept to document the HACCP system.
Joining Flores as speakers at the training will be Jack Thomas, NMSU professor of meat science in the College of Agriculture and Home Economics department of animal and range sciences, and Kevin Elfering, food safety instructor at the University of Minnesota's School of Public Health.
For more information or to register, visit the workshop Website at http://cahe.nmsu.edu/ces/foodtech/haccp.html or contact Gloria Hernandez at (575) 646-2198.
© 2013 New Mexico State University Board of Regents
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