Food Technology Initiative
HACCP for New Mexico meat and food processors
Target audience: meat and food processors including dairy, juice and any suppliers, regulators wishing to understand HACCP system in a food processing facility.
Objective: Hands on training to implement a HACCP program in meat and food processing facilities.
For additional information, contact:
Nancy C. Flores
Phone:(505) 646-1179
E-mail: naflores@nmsu.edu