Basics of HACCP
04/26/2023 8:00 AM - 04/27/2023 5:00 PM TBD based on location of participants
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.
Includes lunch and snacks, course materials and certificate
Travis Maddock, Ph.D.
Travis is the owner and lead consultant at Dakota Global Consulting, LLC.
A North Dakota native, Travis has an extensive background in regulatory food safety, FSMA, and HACCP systems, working with many of North Dakota’s premier ingredient suppliers and currently serving as the Sr. Director of Technical Services for North American Bison, LLC. Travis and his wife Mistte raise kids and cattle on their family farm near Maddock, ND.