University of Missouri will hold food safety training for food processors March 29-31 on the MU campus in Columbia.
Lakshmikantha “Kantha” Channaiah, MU Extension state specialist in food processing, and Andrew Clarke, MU Food Science program coordinator, will lead the Hazard Analysis and Critical Control Points (HACCP) training.
This in-person course helps food professionals learn the latest food safety issues that affect their products as well as how to develop an effective HACCP plan, Channaiah said.
“This is a must-attend course for beginners, food processors, plant managers, line supervisors, operators, sanitation supervisors, QA personnel, students seeking jobs at a food business, retailers, exporters, importers and distributors to sharpen their knowledge in HACCP principles,” he said.
Channaiah and Clarke are leading food safety experts with more than 20 years of experience each in teaching, training and research. Participants receive a certificate from the International HACCP Alliance upon completion of the course.
The National Advisory Committee on Microbiological Criteria for Food, USDA and FDA highly recommend implementing a HACCP plan in a food processing plant to assure food safety from harvest to consumption, Channaiah said.
The training will be held on the MU campus at 154 William Stringer Wing, 1406 Rollins St., Columbia. Cost is $450; students get a $200 discount.
For details and registration, go to bit.ly/HACCPcourse. Select “Columbia, MO” on the registration form. Registration is in cooperation with Kansas State University.
Categories: Kansas, Education, Missouri, Education