[montanafood_ag] Better Process Control School and HACCP Training Dates Set

Karl Sutton ksutton at ronan.net
Thu Jun 3 10:55:08 MDT 2010


Better Process Control School and Hazard Analysis Critical Control Points
(HACCP) School

 

The Mission Mountain Food and Agriculture Center in Ronan will be hosting
two two-day food safety workshops in July. The workshop fees cover
workbooks, certificates and refreshments. 

 

Better Process Control School (BPCS)

Dates: July 12-13

Time: 8:00 am - 5:00 pm

Instructor: Dr. Richard Dougherty, WSU Extension Food Science Specialist

Fee: $100

Location: 

Lake County Community Development Center Conference Room

407 Main St SW

Ronan, Montana 59864

Anticipated Schedule:




Day 1 - 8:00 - 5:00

Day 2 - 8:00 - 5:00


Introduction

Records


FDA Presentation

Thermal Processing Principles


Microbiology

Instrumentation


Acidified Foods

Closures for Glass Containers


Container Handling

 


Sanitation

 




 

Hazard Analysis Critical Control Points (HACCP)

Dates: July 15-16

Time: 8:00 am - 5:00 pm

Instructor: Dr. Richard Dougherty, WSU Extension Food Science Specialist

Fee: $100

Location: 

Lake County Community Development Center Conference Room

407 Main St SW

Ronan, Montana 59864

HACCP is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing,
distribution, and consumption of finished product. HACCP is not a zero risk
system, but is designed to minimize the risk of food safety

HACCP is being successfully applied to all segments of the food industry
from growing, harvesting, processing, manufacturing, distributing, and
merchandising to preparing food for consumption. Prerequisite programs such
as Good Manufacturing Practices (GMP's) are an essential foundation for the
development and implementation of successful HACCP plans. There are five
preliminary steps and seven principles of HACCP that are universally
accepted by government agencies, trade associations, and the food industry
around the world. This training offers practical Basic HACCP that satisfies
each of the education requirements of mandatory HACCP regulations. Further,
this Basic HACCP training is applicable to any food-related system.

About the instructor: Dr. Richard Dougherty is an Extension Food Science
Specialist at Washington State University in the Department of Food Science
and Human Nutrition. Dr. Dougherty joined Washington State University in
1990 after spending more than 15 years in the food processing and packaging
industries. He conducts workshops and conferences on food safety, regulatory
issues, low acid and acidified foods processing, HACCP, SQF, product
development, and food business development. His experience has included
management of quality assurance, product development, regulatory affairs,
research, and technical services for food processing and related operations.
He has worked with a wide range of canned, frozen, dehydrated, and
freeze-dried products, including fruits and vegetables, juices, soups,
snacks, meat & poultry, and seafood.

 

For more information on the workshops or to enroll in one or both of the
workshops please contact Mission Mountain's Food and Agriculture Project
Coordinator, Karl Sutton, at 406-676-5901 x 114 or by email:
ksutton at ronan.net.

 

Karl Sutton

Food, Agriculture and Cooperative Development Project Coordinator 

Lake County Community Development Corporation

407 Main Street SW

PO Box 128

Ronan, MT 59864

406-676-5901 

 

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