Missouri Enterprise seminars, workshops and training classes are designed to help companies and individuals upgrade their skills, learn new ones, increase productivity, reduce costs, conserve energy and resources, create new products and improve existing ones. If you would like to suggest a topic, please contact your Missouri Enterprise Area Business Manager.
Refund Policy for Promotions: Those who fail to use a specific promo code during registration will not be able to recover the discount later. All promo codes MUST be used at the time of registration.
Cancellation Policy: To receive a full refund (less credit card fees), registrants must contact us 10 or more business days prior to the event. Please include the reason for the cancellation. As a non-profit, we strive to do our best to deliver top-notch service to Missouri manufacturers. Please let us know if there is anything else we can do to make working with Missouri Enterprise more successful for your company.
Virtual HACCP Training & Certification
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee that the food being served is safe to eat for the consumer (*requirements depend on the size of the business, size of workforce, type of product, location, etc.). To help the Missouri companies working in the food industry, we will hold a virtual training session to certify staff members. This four-day (4 hours a day) virtual workshop is specifically designed for meat and poultry producers/processors.
Food processing operations benefit greatly from HACCP training. Understanding the quality and safety of their products is critical both for marketing one’s products as well as meeting requirements set in place by distribution outlets and most importantly, customers. The HACCP program covers a systematic approach to identification, evaluation, and control of the food safety hazards based upon seven principles.
The class will consist of four days and a minimum of 16 required hours under the certification guidelines. The curriculum outline is accredited under the International HACCP Alliance.
Fri., June 19 - 8 a.m. to noon
Sat., June 20 - 8 a.m. to noon
Fri., June 26 - 8 a.m. to noon
Sat., June 27 - 8 a.m. to noon
|Event Date||06-19-2020 8:00 am|
|Event End Date||06-27-2020 12:00 pm|
|Registration Start Date||05-01-2020 5:00 pm|
|Cut off date||06-01-2020 5:00 pm|
|Individual Price||$225 (materials included)|