Hazard Analysis & Critical Control Points (HACCP) Meeting

Tuesday, March 12, 2013 - 2:30pm to Wednesday, March 13, 2013 - 10:00pm

3212 19th Ave NW
Fargo, North Dakota  58105

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



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