Virginia Tech and the Virginia Cooperative Extension Center will conduct a two-and-a-half day HACCP workshop for meat and poultry processors on June 1-3 in Harrisonburg, Virginia. Attendees at the “Development and Implementation of Hazard Analysis and Critical Control Point Programs” will receive a certificate of completion with the International HACCP Alliance accreditation seal.

The registration fee for the workshop, which will be limited to an enrollment of 25, is $350 per person and includes continental breakfast and lunch on Thursday and Friday, coffee breaks, and all course materials and handouts.  Additional information about the workshop, including registration and lodging, is available from Dr. Joseph Eifert at jeifert@vt.edu.