Northwest Missouri State University will host a series of training sessions to educate individuals about the basics of designing a Hazard Analysis Critical Control Point (HACCP) plan.

The training, which is accredited by the International HACCP Alliance and offered through the University of Missouri Meat Processing Workforce Development Program, is 1 to 5 p.m. Thursday, Sept. 21; 8 a.m. to 5 p.m. Friday, Sept. 22; and 8 a.m. to 5 p.m. Saturday, Sept. 23, at Northwest’s Agricultural Learning Center, located at 22893 U.S. Highway 71 in Maryville.

The course fee of $75 covers training materials, refreshments, and lunch and dinner meals during the Friday and Saturday sessions.

Registration is required and limited to 40 people. To register, visit https://cvent.me/YyXdK5.

This training is designed for individuals with little or no knowledge of HACCP who want to become certified as well as individuals needing a HACCP refresher course.

The training topics include a HACCP overview; chemical, physical and microbiological hazards; critical limits and monitoring; methods, corrective action, record keeping and verification; and HACCP Plan validation and reassessment.

Individuals who complete the training course receive a certificate indicating they are HACCP-trained. Additionally, completers’ names will be added to a registry of HACCP-trained individuals that is maintained by the International HACCP Alliance.

For more information, contact Teagan Schnurbusch at trs6r3@missouri.edu.