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The 2024 HACCP Training & Basic Meat Microbiology course is full. Please check back in spring 2025. 

About the course

The Basic Meat Microbiology course and HACCP (Hazard Analysis Critical Control Point) certifictaion class meets USDA Final Rule mandatory requirements but is also offered to meat and poultry processors interested in voluntary implementation.

This course is developed for meat processors seeking to comply with state or federal inspection. The course is developed to focus on meat and USDA requirements for inspection, but food processors and regulatory personnel seeking information about HACCP basics may also participate. 

Location: Montana State University | Animal Bioscience Building

The Animal Bioscience Building is located just south of the roundabout at 11th and College St. on the north side of campus. The workshop will primarily be held in Room 138, also known as the Harold and Evelyn Wanke conference room. You can also use Google maps for directions by entering your starting point here: Directions to Animal Bioscience Building.

Upon arrival, please park in the lot adjacent to the Animal Bioscience Building (BOBCAT LOT 6), noted with the number 6 on the parking map here: https://www.montana.edu/parking/map.pdf. You will receive a parking pass at check-in to display on your dashboard for the three days you park on campus. 

Course Fee: $75/person to be collected at registration

Fee includes Basic Meat Microbiology and HACCP notebook, parking pass and other supplies for the three-day workshop. Each participant is required to pay this amount even if multiple registrants from the same company are participation. Please remember to bring a check made out to MSU Animal and Range Sciences for the full amount due.

Registration Deadline

Registration is now closed; class has reached its limit. 

This course is limited to 20 participants. Class will be cancelled if there are fewer than 10 registrants by the registration deadline.

Schedule: Check in at 8:15 a.m. Tuesday, June 4, 2024

  • Tuesday: 8:30 a.m. - 5 p.m. 
  • Wednesday: 8 a.m. - 5 p.m.
  • Thursday: 8 a.m. - 1 p.m.


Jane Ann Boles, professor of meat science, MSU Animal & Range Sciences

Thomas Bass, MSU Extension Specialist in environmental management of livestock production, organic waste management, agrosecurity and sustainable livestock production

Dustin Schreiner, Registered Sanitarian, MSU Culinary Services

Jay Nelson: EIAO and Meat Safety Officer, Montana Department of Livestock


There are many lodging option in and around Bozeman, however spring can be a busy time. Please make your own reservations as soon as possible to ensure the best selection. Many area hotels offer state or corporate rates for qualifying guests. 

Contact: For more information, contact Jane Ann Boles at jboles@montana.edu or 406-994-7352.