1998 &1999 were busy years for HACCP
training in Montana. The Montana HACCP Core Group was formed, headed up by the
Montana Department of Livestock, Montana Department of Public Health and Human
Services and the Montana State University Extension Services. Certified training
courses focused toward VERY SMALL MEAT PROCESSORS were offered throughout the
state. Training is intended to continue after the mandatory USDA deadlines for
implementation. The focus of the training will reach from farm to table.
Dull Knife Memorial College Agricultural Sciences and Montana State University
Agricultural Education sponsored three training sessions intended to supplement
the efforts already being made by the HACCP Core Group. These trainings were
meant to enhance the “team” concept integral to the HACCP philosophy.
While the course did not offer certification, it provided an excellent
opportunity to have extra employees trained in HACCP, free of charge.
For those running a little bit behind schedule, the trainings provided
a last minute introduction to HACCP and hopefully helped these plants meet
their deadline for implementation.
The workshops
focused on training to assist very small processors and establishments
in meeting USDA and FSIS regulatory requirements for a HACCP plan.
The courses followed the outline below:
a. Food Safety
and Inspection Service overview and HACCP overview.
b. The five
preliminary HACCP steps.
c. The seven
Principles of HACCP.
d. Breakout
workshops:
-
To develop
a process flow diagram of a plant’s operation.
-
Identify hazards
and critical control points in the production of each product.
-
Develop critical
limits.
-
Develop monitoring
procedures for CCPs.
-
Develop preventive
and corrective actions.
-
Record keeping.
-
Verification
procedures.
(images from the Miles City
HACCP training, sponsored by DNMK Ag Sciences and MSU Ag Ed 12/4&5/99)
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