May 08 - 09

Hazard Analysis and Critical Control Point (HACCP) Training

Friday, May 8 - Saturday, May 9

  • Format: In-Person
  • Where: SDSU West River Research and Extension, 711 N Creek Dr, Rapid City, SD 57703
  • Contact: Christina Bakker, Assistant Professor and SDSU Extension Meat Science Specialist
Register

SDSU Extension will offer a Hazard Analysis Critical Control Point (HACCP) Training from May 8-9 at SDSU West River Research and Extension (711 N Creek Dr, Rapid City, SD 57703).

HACCP is a required training for meat processors and establishments preparing foods with meat. This course is accredited by the International HACCP Alliance.

Registration

Registration is required by May 1 using the blue registration button above. The cost to attend this workshop is $350. Registration includes a binder with materials and break refreshments. Participant lodging and main meals are the responsibility of the attendee. Additional details will be provided via email after registration has closed. 

Related Content

SDSU meat counter decorated for the holidays. Four employees stand at the front counter smiling.

Direct Marketing Lamb: Selling to the Ethnic Market

The ethnic market plays a crucial role in the success of the American lamb industry. Learn some keys to success for taking advantage of seasonal demand and price fluctuations in this growing market, including when and where to sell.

Group of meat processing trainees inspecting parts of a beef carcass.

Testing for E. coli in Raw Meat Products: Basic information for meat processors

While the risk of Shiga-toxigenic Escherichia coli (STEC) should be taken seriously, the incidence of positive STEC tests can be mitigated by proper animal, carcass, and product handling, as well as robust sanitation policies and practices.

Producers cutting meat with a band saw.

Butcher's Guide to Red Meat

The purpose of this guide is to serve as an educational resource to help bridge the knowledge gap between livestock producers, meat processors, and consumers to aid in furthering processor education and to serve as a resource to reference when answering consumer questions.