Hazard Analysis Critical Control Point Training for Food Manufacturers
The Hazard Analysis and Critical Control Points (HACCP) workshop will help food manufacturers learn about the HACCP principles and have a hands on opportunity to apply this knowledge with oversight of instructors that are experts in this field.
This course is offered as a 2 day workshop.
Contact Nathan Miller at nathan.miller@tennessee.edu or 865-974-7287 for more information.
Wednesday, June 10, 2020 at 8:00am to 5:00pm
Virtual Event- Event Type
- Topic
- Audience
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- Cost
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$600
- Department
- Food Science
- Hashtag
- Contact Name
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Nathan Miller
- Contact Email
- Contact Phone
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865-974-7287
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