Join us for a Hazard Analysis and Critical Control Points (HACCP) Training for Meat Processors and Food Manufacturers in the Flathead this May. We’re excited to offer this live, instructor-led class, which will explain the requirements of the Preventive Controls for Human Food regulation of the Food Safety Modernization Act (FSMA), and how your company may benefit from creating or updating a HACCP Plan.

Participants will work in small groups to practice HACCP concepts such as creating Hazard Analysis, and Critical Limit definition, and Process Flow charts needed to develop a HACCP Plans.

By the end of the training course, participants will be able to:
• Identify hazards associated with raw materials and process steps and assign controls
• Determine the likelihood and severity of raw material hazards and process hazards
• Identify critical control points (CCPs) and define critical limits
• Evaluate a monitoring and verification procedures for CCPs

The participant will receive a certificate of successful completion for the course after passing a written knowledge test following the training course.

The course is designed for:
• Plant HACCP Team Members
• Plant Management Teams
• Corporate Executives
• Anyone whose job function will impact the facility HACCP Plan

This course is led by Montana food safety specialist and Lead Instructor Claude Smith. He will provide you with step-by-step guidance on how to develop a specific plan for your organization.

The course spans one or two days. On the first day, participants receive instruction on the course material. The optional second day provides an opportunity for attendees to apply what they’ve learned, either through review or by assisting in the development of their company’s HACCP plans.

This training is available at no cost but space is very limited. Register ASAP to confirm your spot.