Upcoming Food Safety Trainings

food-healthy-vegetables-potatoesThanks to Betsy Miller, the Montana Department of Agriculture’s Food Safety Specialist, for the consolidated list!

Food Safety Trainings

  • Ongoing Certified Food Protection Manager Trainings:  Click here
  • Feb. 6 – Wholesale Success: a program designed to help small and mid-acreage fruit and vegetable farmers with one of the biggest challenges they face: growing their business! This class will give farmers the tools they need to ensure their produce is of the highest quality possible, manage crucial food safety risks, and develop and nurture relationships with customers.
  • Feb. 7 – Hazard Analysis Critical Control Point (HACCP): Work with Certified HACCP trainer, Claude Smith, to understand and create a HACCP plan for your food business.
  • Feb. 21-22 – Better Process Control School (BPCS): Better Process Control Schools (BPCS) provide practical applications of principles set forth in the regulations and satisfy the training requirements of both FDA and USDA. The two-day course includes the following subjects: • Applicable Regulations • Microbiology of Thermally Processed Foods • Acidified Foods • Food Container Handling • Food Plant Sanitation • Records for Product Protection • Principles of Thermal Processing • Instrumentation and Equipment • Closures for Glass Containers
  • Feb. 22-24 – Preventive Controls Qualified Individual Training: Instructor Claude Smith will lead this 3 day training. Successful completion of the course certifies the graduate as a Preventive Controls Qualified Individual, who can prepare the required Food Safety Plan for your facility.  Background in or significant knowledge of food safety required for attendees.  Contact Mr. Smith for more information: 406-994-3812.
  • On Farm Food Safety GAP Workshops: Training and assistance for agricultural producers to incorporate good agricultural practices (GAP) including writing a farm food safety plan. PURPOSE: This GAP Planning Workshop will guide vegetable, fruit and nut growers through the food safety plan writing process. TARGET AUDIENCE: Fresh produce growers, especially those who are exempt from the Food Safety Modernization Act (FSMA) Produce Rule. However, the workshop will be useful to all fresh produce growers, as well as buyers of fresh produce, and educators working with growers of fresh produce.  Contact Jonda Crosby with questions 406-227-9161.
    • Free for specialty crop producers, $25 for all others
    • Day 1: 9:30am-4:00pm, Day 2: 9:00am-2:00pm
    • March 2-3 – Billings Food Bank
      • Registration coming soon
  • March 9-10 – Kalispell, Flathead Community College, 777 Grandview Drive, Arts & Technology Building room 204
    • Registration coming soon
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