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Hazard Analysis & Critical Control Points (HACCP) Meeting

March 12, 2013 - 9:30am - March 13, 2013 - 5:00pm

NCI Feed Mill Auditorium

3212 19th Ave NW
Fargo, North Dakota 58105

Directions:

Take I-29 to the 19th Ave N Exit and head East approximately one-half mile. The Mill is on the South side of 19th Ave. Follow the signs.

Day 1	Day 2
What is HACCP, and how does it apply to your business?	Working Groups
Prerequisites to HACCP including, Standard Operating Procedures and Good Manufacturing Practices	HACCP Principles 6,7 Verification and Validation Record Keeping
Regulations related to HACCP for meat, poultry, juice, and seafood	Working Groups
Identifying Hazards: Chemical, Physical, Biological	Implementation of a HACCP Plan
HACCP Principles 1,2 Hazard Analysis Critical Control Points	Managing a HACCP Plan
Working Groups	Recalls
HACCP Principles 3,4,5 Establishing Critical Limits Monitoring Critical Control Points Corrective Actions	Course Evaluation/Wrap Up
Lodging: All participants are responsible for their own lodging, the registration fee does not cover lodging or transportation costs. There are several hotels close to the meeting location: Days Inn 1507 19th Ave North, Fargo ND (701) 232-0000 Candlewood Suites 1831 NDSU Research Park Dr N, Fargo (701) 235-8200 Homewood Suites 2021 16th ST N, Fargo ND (701) 235-3150 Parking: Parking is available at the Center Registration Fee: $250 (includes course materials, noon meals and breaks). Registration Deadline: Registration information must be received by March 8th. Registration is limited to the first 20 registrants. Contact Information: for more information please contract Rob Maddock at (701) 231-8975, (701) 793-1124 or via e-mail at robert.maddock@ndsu.edu Cancellation: If you need to cancel, please let me know by March 8th. Substitution allowed at any time. Payment: Check or cash, sorry we can't accept credit cards at this time. Please open and print the Related Resource below for the Registration Form

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Hazard Analysis & Critical Control Points (HACCP)

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