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HACCP:A Basic Concept for Food Protection
| Synopsis: |
Before the US Department of Agriculture implemented the Hazard Analysis Critical Control Point (HACCP) program, inspections of food processing plants were based only on what inspectors could see, smell, and touch... |
| Start Time: |
Wednesday, November 18, 2009 9:00 AM |
| End Time: |
Friday, November 20, 2009
4:30 PM
|
| Location: |
Hort Farm No. 2 - Laws House |
| Address: |
102 Ryders Lane |
| Campus: |
George H. Cook |
| City, State, Country: |
New Brunswick,
NJ US
|
| Fee: |
915.00 |
| Sponsor: |
Rutgers Office of Continuing Professional Education |
| Category: |
Workshop, Course |
| Web Site: |
http://www.cpe.rutgers.edu/courses/current/lf0403ca.html |
| Contact Name: |
Kristyn Saunders |
| Contact Email: |
saunders@njaes.rutgers.edu |
| Contact Phone: |
(732) 932-9271 ext. 643 |
| Target Audience: |
General Public
|
