New Mexico State University (NMSU) Extension Food Technology, in collaboration with the University of Nebraska-Lincoln Extension, will host an in-person Hazard Analysis and Critical Control Point (HACCP) Certification Course for Meat and Poultry Processors.
The course, Principles of HACCP for Meat and Poultry Processors, will be a two-day training offered on NMSU’s Las Cruces campus.
Participants will gain an understanding of the sanitation and HACCP regulatory requirements, HACCP plan development, and HACCP system implementation. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies.
At the end of the course, participants will receive proof of course completion with the seal of the International HACCP Alliance.
Registration & Fees: Online registration available! Payments accepted are credit card; mailing a check, money order, or company Purchase Orders (PO); or at-the-door with a check.
- Fee: $495 - Includes instruction, lunch, educational materials, and a certificate with the seal of the International HACCP Alliance.
Deadline: Nov. 8
Refunds: Refund requests must be received in writing to Luis Sabillón at lsabillo@nmsu.edu. Cancellations made 7 days or more in advance of the event date, will receive a 100 percent refund. Cancellations made within 3 - 6 days will incur a 30 percent fee. Cancellations made within 48 hours of the event will incur a 60 percent fee.
MAIL your check payments to address below. Make checks payable to NMSU. Payment must be received or in process by Nov. 8 to receive the certificate.
ATTN: Luis Sabillón
NMSU | ACES - Family Consumer Science
MSC 3470, PO Box 30003
Las Cruces, NM 88003-8003
575-646-1766
lsabillo@nmsu.edu
If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Luis Sabillón by 10/29/24 at 575-646-1766 or email at lsabillo@nmsu.edu.
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.
New Mexico State University (NMSU) Extension Food Technology, in collaboration with the University of Nebraska-Lincoln Extension, will host an in-person Hazard Analysis and Critical Control Point (HACCP) Certification Course for Meat and Poultry Processors.
The course, Principles of HACCP for Meat and Poultry Processors, will be a two-day training offered on NMSU’s Las Cruces campus.
Participants will gain an understanding of the sanitation and HACCP regulatory requirements, HACCP plan development, and HACCP system implementation. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies.
At the end of the course, participants will receive proof of course completion with the seal of the International HACCP Alliance.
Registration & Fees: Online registration available! Payments accepted are credit card; mailing a check, money order, or company Purchase Orders (PO); or at-the-door with a check.
- Fee: $495 - Includes instruction, lunch, educational materials, and a certificate with the seal of the International HACCP Alliance.
Deadline: Nov. 8
Refunds: Refund requests must be received in writing to Luis Sabillón at lsabillo@nmsu.edu. Cancellations made 7 days or more in advance of the event date, will receive a 100 percent refund. Cancellations made within 3 - 6 days will incur a 30 percent fee. Cancellations made within 48 hours of the event will incur a 60 percent fee.
MAIL your check payments to address below. Make checks payable to NMSU. Payment must be received or in process by Nov. 8 to receive the certificate.
ATTN: Luis Sabillón
NMSU | ACES - Family Consumer Science
MSC 3470, PO Box 30003
Las Cruces, NM 88003-8003
575-646-1766
lsabillo@nmsu.edu
If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Luis Sabillón by 10/29/24 at 575-646-1766 or email at lsabillo@nmsu.edu.
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.