HACCP HACCP training is being offered by the University of Missouri on the MU campus in Columbia, MO. from March 24 to 25, 2025. Dr. Lakshmikantha 'Kantha' Channaiah, state extension specialist in food processing and an assistant professor in the MU College of Agriculture, Food and Natural Resources (CAFNR), will lead the HACCP (Hazard Analysis and Critical Control Points) training. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF), USDA and FDA highly recommend implementing a HACCP plan in a food processing plant assuring food safety from harvest to consumption. This in-person course helps food professionals learn the latest food safety issues that affect their products as well as how to develop an effective HACCP plan.
“This is a must-attend course for beginners, food processors, plant managers, line supervisors, operators, sanitation supervisors, QA personnel, students (seeking job at a food business), retailers, exporters, importers, distributors to sharpen their knowledge in HACCP principles,” Channaiah said. Channaiah is a leading food safety expert with more than 20 years of experience in teaching, training, and research. The course is accredited by the International HACCP Alliance.
A certificate with the International HACCP Alliance seal will be presented to participants at the end of the course.
Cost: $225 (50% discount for Missouri residents only – courtesy MU Extension). (with a limit of 25 participants).
Venue: #154 Eckles Event Hall, University of Missouri, Columbia, MO.
Parking: AV1
Registration link (in collaboration with Kansas State University): Select Missouri Residents. https://www.asi.k-state.edu/research/meat-science/HACCPcourse.html
For more information, please contact Kantha Channaiah: lchannaiah@missouri.edu
