Basics of HACCP
08/24/2021 8:00 AM - 08/25/2021 5:00 PM Hampton Inn & Suites Northwest - Bismarck, ND
WHAT IS IT?
Hazard Analysis and Critical Control Points (HACCP) training is required by USDA-FSIS for it’s inspected facilities and many food manufacturers and wholesalers require their suppliers and vendors to have a working and audited HACCP plan.
HACCP is also required for most advanced third-party auditing schemes, including SQF.
Basics of HACCP is an interactive, two-day course. Upon completion, participants will receive a certificate from the International HACCP Alliance.
Good Manufacturing Practices (GMPs)
Regulatory food safety
Hazard analysis, monitoring, and verification activities.
Tips on food safety leadership, building a safe food culture, and implementing food safety programs.
WHO SHOULD ATTEND:
Food safety practitioners, technicians, supervisors, and administrators or anyone that needs to better understand regulatory or third-party food safety requirements.
ROBERT MADDOCK, Ph.D.
Dr. Maddock is a lead HACCP consultant for Dakota Global Consulting, LLC. With over two decades of HACCP instruction and consulting experience, Rob brings a broad perspective to HACCP plan development and implementation. Most recently, Rob has traveled extensively teaching HACCP and food safety programs in places like Ethiopia, Malaysia, and El Salvador. Dr. Maddock also serves as a professor of meat science at North Dakota State University. Rob is a native North Dakotan and resides near Davenport with his wife Tamra.