“Concept to Consumer” Training Workshop - September 18, 2012 - Great Falls

“Concept to Consumer” is a workshop for individuals who are considering starting a food business or are developing start-up plans. This evening workshop explores the ins and outs of developing a food business in the state of Montana. The course covers:
• State and Federal regulators—who they are and how to contact them
• Food processing categories and the regulations that apply to each
• Proper labeling of food products
• Packaging resources
• Brief review of business and marketing planning and resources
 

Date: September 18, 2012
Time: 5:30 - 8:30 PM

Instructor: Jan Tusick, Mission Mountain Food Enterprise Center

Fee: $25

Location: Community Room, Mountain West Bank, 12 - 3rd Street N.W., Great Falls

This “Concept to Consumer” workshop is hosted by the Montana Department of Agriculture and Bear Paw Development Corporation's Food and Agricultural Development Center. Pre-registration is required, as space is limited. Register online or contact Tiffany Melby at 406-265-9226 for more information.

About the Instructor

Jan Tusick is Director of the Mission Mountain Food Enterprise Center and has 10 years of experience assisting new food enterprises in their development.

Hazard Analysis & Critical Control Points (HACCP) Training - September 19-20, 2012 - Great Falls 

Are you a food processor or a handler of fruits, vegetables, meat, dairy, food-grade oilseeds, pulses or grains? If so, HACCP training will help you enhance your products, ensure food safety and meet the food safety demands of the marketplace and regulators. HACCP is used in the food industry to identify potential food safety hazards (biological, chemical, and physical) and develop a management system to reduce or eliminate those hazards – from raw material production, procurement and handling, to manufacturing and distribution of the finished product. HACCP is used by food companies to identify the specific hazards present in their operation and develop a plan to avoid or eliminate those hazards. Plan implementation involves monitoring, verifying and validating of the daily work for compliance with the plan in all stages. Participants in this course will leave with the tools to create and implement a HACCP plan, and with new food safety and quality assurance for your buyers.

Dates: September 19-20, 2012
Time: 9:00 AM - 5:30 PM both days

Instructor: Pam Ader, DDB Technical Services
Fee: $100 (lunch is on your own)

Location: Community Room, Mountain West Bank, 12 - 3rd Street N.W., Great Falls

This HACCP training is hosted by the Montana Department of Agriculture and Bear Paw Development Corporation's Food and Agricultural Development Center. Pre-registration is required, as space is limited. Register online or  contact Tiffany Melby at 406-265-9226 for more information.

About the Instructor

Pam Ader, DDB Technical Services, is an ASCP Technologist in Microbiology with thirty years of clinical microbiology experience. Pam also has extensive experience in teaching microbiology in a college technical program. Her educational background includes a B.A. in Zoology from the UC Santa Barbara, a year-long internship in clinical microbiology at the UC San Diego Medical Center, and post graduate studies in microbiology at San Diego State University. She holds a Master’s of Science degree in Systems Management from the University of Southern California. She is HACCP and SQF trained. In addition to HACCP training, Pam has consulted with several Montana food businesses, large and small, on development of food safety management systems and preparation for third party audit, including to Global Food Safety Initiative standards.