Hazard Analysis & Critical
Control Points

May 8 & 9, 2024, 8AM – 5PM
44 2nd Ave W.
Kalispell, MT 59901
Hazard Analysis & Critical Control Points (HACCP) Training

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.



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.

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