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June 2018

Hazard Analysis and Critical Control Points (HACCP) Training

June 26 @ 8:00 am - June 27 @ 5:00 pm
The University of Tennessee Visitor Center, 2712 Neyland Drive
Knoxville, TN 37916 United States
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$600

Purpose​ The Hazard Analysis and Critical Control Points (HACCP) workshop will help food manufacturers learn about the HACCP principles and have a hands on opportunity to apply this knowledge with oversight of instructors that are experts in this field. This course is offered as a 2 day workshop.  Please contact Nathan Miller (Nathan.Miller@tennessee.edu; (865)974-7287) if you would like more information. Who should attend ​Personnel working with food manufacturers processing meat and poultry, especially those with food safety, quality assurance, or quality compliance…

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