Writer: D'Lyn Ford
LAS CRUCES - New Mexico meat processors can take part in a nationwide teleconference about the Hazard Analysis and Critical Control Point (HACCP) food safety system for beef and pork slaughter operations Nov. 4. at New Mexico State University.
NMSU's Cooperative Extension Service and the New Mexico Livestock Board are presenting the free teleconference and an accompanying workshop to help operators of New Mexico's very small meat processing plants develop mandatory HACCP plans by Jan. 25. Processors who are not in compliance by the federal deadline will be shut down.
"We want to help those with very small meat processing plants implement HACCP plans by showing them what is actually happening in facilities which already have them in place," said Willis Fedio, Extension food technology specialist. "This is to help assure that the best and safest procedures are followed.
HACCP is a way for businesses to take control of their process and improve product safety."
HACCP systems approach food safety through reduction, elimination and prevention of hazards.
The workshop will begin at 8 a.m. with an overview of HACCP and a question-and-answer session in Corbett Center, Room 315. The teleconference will be broadcast in Gerald Thomas Hall, Room 297, at 1 p.m., following a lunch break.
Fedio and Steve Silva, HACCP coordinator with the livestock board, will be conducting the workshop.
For more information or to pre-register, contact Fedio at (505) 646-3014.
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