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July 27, 2006 Food Safety Training Set for Oct. 3-5 in Fargo The North Dakota State University Extension Service is co-sponsoring a meat microbiology and Hazard Analysis and Critical Control Points (HACCP) certification training course Oct. 3-5 in Fargo. The hands-on course is designed for technical production and HACCP personnel responsible for maintaining sanitation standard operating procedures and HACCP plans. It also is for meat and other food processors interested in voluntarily implementing a HACCP plan. The course will meet the U.S. Department of Agriculture’s HACCP training requirements. HACCP is a systematic, science-based, preventive approach to controlling food safety hazards, such as salmonella and E. coli 0157, according to John McEvoy, an assistant professor in the NDSU Veterinary and Microbiological Sciences Department. NASA developed HACCP to ensure the safety of astronauts’ meals. The USDA switched from its traditional sight, smell and probe inspection system for meat and poultry to HACCP in 1998 because of the emergence of deadly new pathogens that cause serious illnesses in humans. “Food safety continues to be a top priority in the United States,” says Julie Garden-Robinson, NDSU Extension food and nutrition specialist. “This workshop will help keep area meat processors up to date on the current regulations and research.” Experts from Montana State University and the Montana Department of Livestock will present the seminar. They will provide training in environmental sampling, the use of scientific literature for HACCP verification, basic microbial testing and crafting a HACCP plan. The seminar runs from 8:30 a.m. to 5 p.m. Oct. 3-4 and 8:30 a.m. to 1 p.m. Oct. 5. It will be at the NDSU Alumni Center, 1241 University Drive N. The cost is $75 per person, which will cover workshop materials, lunches, and morning and afternoon refreshments. The registration deadline is Sept. 20. The seminar will be limited to the first 30 people who register. For more information or registration forms, contact Jerie Little at (701) 231-7512 or Jerie.Little@ndsu.edu. Make checks payable to the NDSU Department of VMS. Send completed registration forms and seminar fees to Little at Van Es 150, NDSU Department of Veterinary and Microbiological Sciences, Fargo, ND 58105. Seminar participants need to make their own hotel reservations. One option is the Candlewood Suites on the NDSU campus at 1831 NDSU Research Drive. Contact the hotel at (877) 226-3539, by fax at (701) 235-8201 or e-mail at fargocandlewoodsuitesgm@sonmar.com. The Great Plains Institute of Food Safety at NDSU and the North Dakota Department of Agriculture are co-sponsoring the seminar. ### Source: Julie
Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu |
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North Dakota State University |
