A two-day workshop this summer hosted by the University of Nevada, Reno Extension will train people in the meat industry how to create a plan to safely harvest, process and distribute meat products.

Participants at the July 17-18 event will learn how to create a Hazard Analysis Critical Control Point (HACCP) plan. The plan is a management system recommended by the U.S. Food & Drug Administration in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product, the university explains.

This workshop will be held at the Extension office in Reno, 4955 Energy Way, and is part of Herds & Harvest, an Extension program that combines a series of workshops on different topics, and provides educational business management and mentoring skill-building to support Nevada agricultural producers. The cost of the workshop is $60, with lunch provided both days.

The HACCP workshop is supported by the USDA’s Western Region Meat and Poultry Processing Program, part of its Western Extension Risk Management Education Center. Register online by June 30. For more, contact Lee at 775-426-8299.

Source: University of Nevada, Reno Extension