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Food & Agricultural Development Centers

Events and Trainings


Concept to Consumer: Developing your Food Product for Market

    August 5, 2014 - Butte

    August 6, 2014 - Red Lodge

    August 7, 2014 - Havre


If you are interested in developing a food product for the market and have questions on food regulations, shelf life, preservatives, nutritional labeling, pricing and where it can be sold, this workshop is for you!


Time: 9:00 am – 1:00 pm - Lunch is provided
Instructor: Jan Tusick, Mission Mountain Food Enterprise Center

Fee: $35

Location: See individual flyers for specific locations


Butte Training Flyer

Red Lodge Training Flyer

Havre Training Flyer


April 7-8, 2014: Better Process Control School

April 9-10, 2014: HACCP (Hazard Analysis & Critical Control Points) Training

Both courses are sponsored by the Montana Food and Agriculture Development Network, and the Montana Department of Agriculture. Mission Mountain Food Enterprise Center is the training host. The workshop fees cover workbooks, certificates and refreshments.

Location: MSU Extension Conference Room, 2825 Santa Fe Court, Missoula, Mt. 59808, Directions


Training Flyer


Better Process Control School (BPCS)

Dates: April 7-8, 2014
Time: 8:00 am – 5:00 pm Lunch on your own
Instructor: WSU’s Dr. Richard Dougherty, Dr. Karen Killinger
Fee: $150


Hazard Analysis & Critical Control Points (HACCP)

Dates: April 9-10, 2014
Time: 8:00 am – 5:00 pm Lunch on your own.
Instructor: WSU’s Dr. Richard Dougherty, Dr. Karen Killinger
Fee: $150


Who should attend HACCP?

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 and meet the food safety demands of the marketplace and regulators. This class will help you identify potential food safety hazards and develop a management system to reduce or eliminate those hazards. 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.


Who should attend Better Process Control School?

Are you a manufacturer of low-acid or acidified canned foods? All such food manufacturers must operate with a certified processing supervisor on-hand during processing. Participants who complete the course and pass the test will leave with their supervisor certification for thermal processing systems, acidification, and container closure.


About the instructors: Dr. Richard Dougherty, Extension Food Science Specialist in the School of Food Science, Washington State University. Dr. Dougherty joined WSU in 1990 after spending more than 15 years in the food processing and packaging industries. He conducts workshops and conferences on food safety, regulatory issues, low acid and acidified foods processing, HACCP, SQF, product development, and food business development. His experience has included management of quality assurance, product development, regulatory affairs, research, and technical services for food processing and related operations. Dr. Karen Killinger joined WSU in 2006 as an Assistant Professor and Consumer Food Safety Specialist. Dr. Killinger is a co-instructor in HACCP and also leads the Good Agricultural Practices Workshops team.


To register for one or both courses please log in at: https://lccdc.ecenterdirect.com/Conferences.action.

For more information about the workshops contact Mission Mountain’s Facility Food Safety Coordinator, Yvette Rodriguez, at 406-676-0676 x 106 or by email: Yvette.Rodriguez@lakecountycdc.org





Linda Howard
Montana Department of Agriculture
302 N Roberts
Helena, MT 59601
Phone: (406) 444-5425
E-mail: LHoward@mt.gov
Fax: (406) 444-9442


Published: Tue Nov 08 15:03:00 MST 2011.
Last Modified: Fri Aug 29 12:07:24 MDT 2014