Career Training Certificates (non-credit)
Hazard Analysis and Critical Control Points (HACCP)
Meat Processing & Food Safety Certificate
Wednesday, April 9
Class Time: 8 am - 5 pm
One Day Training
* Contact PACE for further details.
Learn the guidelines and principles associated withe the systematic approaches to food safety through the seven principles of HACCP; a product safety management system that allows food processor to take a proactive approach to prevent food borne diseases. The main goal of this training is individuals to understand, identify and apply the principles of critical contral points (CCP's) in production and addressing potential dangers before they happen.
Total Fees: $165
HACCP Final Exam:
SUNY Cobleskill alum Robert W. Powitz, PhD, MRH, RS, DLAAS: Forensic Sanitarian, is a local health director in rural Connecticut and has a private practice which provides public health, environmental health and safety; contamination control and advisory and forensic services to law firms, insurance companies, industry and governmental agencies.