University of Maryland Extension

HACCP

Seafood Hazard Analysis and Critical Control Points (HACCP) course

Wednesday, May. 8, 2019 - 8:00am to 5:00pm
Cambridge, MD
The Seafood Hazard Analysis and Critical Control Points (HACCP) Segment 2 Course is a one-day practical workshop developed as the second part of a Seafood HACCP training curriculum. In order to attend the Segment Two workshop, participants must first complete the Seafood HACCP Segment One Course...

Seafood Sanitation Control Procedures (SCP) course

Tuesday, May. 7, 2019 - 8:00am to 5:00pm
Cambridge, MD
The Seafood Sanitation Control Procedures (SCP) Course is a one-day course where participants will learn about proper sanitation methods, preventing cross-contamination, proper handling of toxic compounds, protecting food from adulterants and pests, how to handle employee health issues, and proper...

Managing Risk for Food Businesses

Wednesday, Oct. 14, 2015 - 9:15am to 3:30pm
University of Maryland Extension - Washington County Office
University of Maryland and Penn State Extension to Offer Food Business Risk Management Class Because consumers have grown more concerned about how their food was grown and processed, every food business owner (and every farmer who is selling products directly to the public) needs to understand the...

Managing Risk for Food Businesses

Tuesday, May. 12, 2015 - 9:15am to 3:30pm
Maryland Agriculture Resource Center
University of Maryland and Penn State Extension to Offer Food Business Risk Management Class Because consumers have grown more concerned about how their food was grown and processed, every food business owner (and every farmer who is selling products directly to the public) needs to understand the...
Maintained by the IET Department of the College of Agriculture and Natural Resources. © 2019. Web Accessibility