New Mexico site for food manufacturers workshop
New Mexico State University’s Cooperative Extension Service, in collaboration with the University of Nebraska-Lincoln Extension, will host an in-person certification course for food manufacturing industry professionals.
The course, “Principles of Hazard Analysis and Critical Control Points for Meat and Poultry Processors,” will be a two-day training offered from 8 a.m. to 4:30 p.m. Sept. 17 to 18 on NMSU’s Las Cruces campus.
The $495 registration fee includes lunch, educational materials and a certificate with the seal of the International HACCP Alliance. Certificates of Course Completion will be mailed after the course. Registration must be submitted by Sept. 16, and seating is limited. Online registration is available at https://ezregister.com/events/40820/.
