Event Start: May 16, 2013 - 10:51 AM
Event End: May 17, 2013 - 11:51 AM
Logan, Utah 84322-8700
This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process.
Learn more: http://www.usu.edu/westcent