COLUMBIA, Mo. – University of Missouri Extension will hold food safety training for food processors March 24-25 on the MU campus in Columbia.

Lakshmikantha “Kantha” Channaiah, state extension specialist in food processing and an assistant professor in the MU College of Agriculture, Food and Natural Resources, will lead the HACCP (hazard analysis and critical control points) training.

The National Advisory Committee on Microbiological Criteria for Foods, USDA and FDA highly recommend implementing an HACCP plan in a food processing plant to assure food safety from harvest to consumption, Channaiah said.

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, he said.

“This is a must-attend course for beginners, food processors, plant managers, line supervisors, operators, sanitation supervisors, quality assurance personnel, students seeking jobs at a food business, retailers, exporters, importers and 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 is $225 for Missouri residents. There is a limit of 25 participants.

Find details and registration at https://extension.missouri.edu/events/haccp.