BANGOR — University of Maine Cooperative Extension is offering a Meat and Poultry Hazard Analysis and Critical Control Points course March 30–31 from 8:30 a.m. to 5 p.m. and April 1 from 8:30 a.m. to noon at the Penobscot County Extension Office, 307 Maine Ave., Bangor.
This 2.5-day, in-person course covers the fundamentals of meat and poultry HACCP and provides participants with hands-on experience developing a HACCP plan. The training is designed for meat and poultry processors and other food processors seeking HACCP certification and a stronger understanding of food safety systems. Light refreshments and lunch on March 30-31 is included.
Attendance on all three days is required to receive a HACCP certificate. This course is accredited by the International HACCP Alliance. The cost of the program is $350 for Maine residents. Register by March 20 on the program webpage.
For more information or to request a reasonable accommodation, contact Theresa Tilton at 207-942-7396 or theresa.tilton@maine.edu.