North Dakota State University’s Department of Animal Sciences is holding a Hazard Analysis and Critical Control Points (HACCP) training program for meat and food processors Oct. 22-23.
The training will be held at the NDSU Beef Systems Center of Excellence, 1901 Great Northern Drive, Fargo. It will start at 9:30 a.m. Oct. 22 and end at about 5 p.m. the following day.
The first day’s training will include an overview of the HACCP system; identifying chemical, physical and biological hazards; establishing critical limits; monitoring critical control points; and taking corrective actions.
Day two’s training will include verification and validation, recordkeeping, implementing and managing a HACCP plan, and an evaluation of the course.
The registration fee is $200, which covers course materials, noon meals and breaks. The registration deadline is Oct. 16. Registration will be limited to 25 people because of the intensive, hands-on nature of the course.
Participants are responsible for making lodging arrangements.
For more information on the training or to register, contact Rob Maddock, an associate professor in NDSU’s Animal Sciences Department, at (701) 231-8975 or by e-mail at robert.maddock@ndsu.edu.