HACCP TRAINING
Hazard Analysis and
Critical Control Points
May 7, 8:30AM – 5PM & May 8, 8:30AM – 12:30PM
MWED
44 2nd Ave W.
Kalispell, MT 59901
Hazard Analysis and Critical Control Points (HACCP) Training
Join us for a Hazard Analysis and Critical Control Points (HACCP) Training for Meat Processors and Food and Beverage 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.
WHAT WILL YOU LEARN?
• An overview of the Food Safety Modernization Act (FSMA)
• How HACCP works in coordination with GMPs and other Prerequisite programs
• Why customers and distributors want you to have a HACCP Plan
• Critical elements of the HACCP Plan, including the 12 steps of the Codex Alimentarius, SOPs, Hazard Identification, Critical Control Points, and more.
WHO SHOULD PARTICIPATE?
Safety Managers
Training Supervisors
Lead Technicians
Packaging Supervisors & Managers
Regulatory Personnel
Director/VP Food Safety
Maintenance Managers
Production Supervisors & Leads
Sanitation Supervisors
Plant Managers
Quality Assurance Coordinators & Managers
The value of this course is $600, but it is available at no cost to you. Limit 3 people per organization. Space is limited so register ASAP to confirm your spot.
CLAUDE SMITH
Claude Smith serves as the Food & Process Specialist at the Montana Manufacturing Extension Center. He has decades of industry experience with food manufacturers in Montana, as well as with major national companies Pillsbury and Green Giant. While at Pillsbury he was trained in HACCP by several of the individuals who originally created it for NASA. During this time, he wrote HACCP plans for Green Giant facilities and became a USDA consultant on canned vegetable quality and food safety standards. He helped pioneer the use of UV light for sanitizing vegetable canning and freezing process water, and automated product grading systems.
The Montana Manufacturing Extension Center is a statewide manufacturing outreach and assistance center staffed by full-time professionals with extensive experience in manufacturing and business in a variety of industries. Our mission is to grow Montana’s economy by helping manufacturers succeed.
We serve the manufacturers of Montana by helping them assess and improve their manufacturing operations, providing trainings and workforce development, and leveraging research and technological developments at Montana State University to keep manufacturing competitive in the state.
The Montana Manufacturing Extension Center offers Market Research Services for Manufacturers & Businesses, guidance and technical support services to help reasonably predict whether people will buy your product or service, and whether it will be profitable.
