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2026 HACCP Training and Basic Meat Microbiology
May 26 - 28, 2026
Montana State University, Bozeman

Download Registration Form Here

EMAIL COMPLETED FORM TO denisedelagarza@montana.edu 

OR MAIL TO: MSU DEPT OF ANIMAL & RANGE SCIENCES P.O. BOX 172900, BOZEMAN, MT 59717,  ATTN. HACCP

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.

Parking instructions will be emailed to you prior to first day of classes.

Course Fee: $125/person to be collected at registration

Fee includes Basic Meat Microbiology and HACCP notebook, parking and 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 Deadline: May 1, 2026

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

Schedule

Tuesday, May 26:

  • 8:15 a.m. | CHECK IN
  • 8:30 - 5 p.m. | Course Instruction

Wednesday, May 27: 

  • 8 a.m. - 5 p.m. | Course instruction

Thursday, May 28: 

  • 8 a.m. - 1 p.m.

Instructors

  • Jane Ann Boles, Meat Scientist, MSU Animal & Range Sciences Meat 
  • Thomas Bass, MSU Extension Livestock Environment Specialist
  • Dustin Schreiner, R.S. MSU Culinary Services
  • Jay Nelson, EIAO and Meat Safety Officer at MT Department of Livestock

Lodging

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.