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NMC-CREES Offers Food Safety Management Workshop on Meat Processing (September 26, 2013)

The Northern Marianas College Cooperative Research Extension and Education Service (NMC-CREES) is offering a free workshop on “Understanding and Implementing HACCP: Hazard Analysis of Critical Control Point Programs” for individuals in the community involved in meat processing or slaughtering.

According to the U.S. Food and Drug Administration, Hazard Analysis and Critical Points (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

This workshop will focus specifically on the hazard analysis and critical control points in the meat processing industry. It will also be taught by NMC-CREES food scientist Dr. Jang Ho Kim.

The workshop will begin on Monday, September 30, 2013 and end on Wednesday, October 2, 2013, and will be from 9am to 5pm each day at the Winners Corp. offices in San Antonio.

Space is limited, and is based on a first come, first serve basis. To register to attend the workshop, contact Mia Jones at NMC-CREES at 237-5850.

For additional information, contact Dr. Jang Ho Kim at NMC-CREES at 237-6845.

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