MX Egg and Egg Products Training Program (MV)

Module V - Hazard Analysis and Critical Control Points (HACCP) for egg products

A continuing education program that aims to serve as a first step in reaching food processing companies interested in specializing in egg products to help them develop new, value-added products with U.S. egg and egg products. The National Autonomous University of Mexico (UNAM) and the Mexican Association of Poultry Producers (UNA), and the Mexican Poultry Institute (INA) endorse the program.

The fifth module continues on July 5, 7, 10, 12, 14, and 17.