2024 ANNUAL CONVENTION
THANK YOU FOR A GREAT 2024 CONVENTION!
WHEN: May 2-4, 2024
WHERE: Ramada by Wyndham, Bismarck ND
The NDAMP convention is an annual gathering of slaughterers, processors, packers, and suppliers. There are keynote speakers, networking opportunities, and a trade show where NDAMP supplier members will showcase innovative services and products to benefit your operations.
There is also a product show, where you’re invited to submit your products to be judged alongside other plants across the state. For more information on the product show, click on the button below.
EARLY REGISTRATION OPPORTUNITY
The first 10 plants registered get to send two registered employees on the Cloverdale tour. The tour is limited to 20 people, so sign up now!
SCHEDULE OF EVENTS
Three-days of speakers, exhibits, a bags tournament, and some great food. Please send any questions about the schedule to contact@ndamp.org.
CONVENTION GIVEAWAY
Each plant to register for convention will be entered into a drawing to win a VC999 Packaging Systems (Model: CM1013). For more details and rules, click on the button below.
Conference sponsors
Thank you to our sponsors for making this event possible!
OUR PLATINUM SPONSORS
OUR SILVER SPONSORS
OUR BRONZE SPONSORS
Product Show Rules
- WHOLE BONE-IN HAM-Ham must contain aitch bone, leg bone, and a portion of the shank bones. No skin on hams or semi-boneless hams are allowed.
- BACON-must be a minimum of six pounds of standard approved trim: Not cut or sliced.
- WIENERS or SMALL DIAMETER SAUSAGE-must be made with a red meat and fully cooked as described in USDA/FFIS Appendix A*. Entries must include six links less than 28mm diameter. No colored casings allowed.
- COOKED SUMMER SAUSAGE-must be fully cooked as described in USDA FFIS Appendix A*. Entry must be whole stick, not cut or sliced; with the original string attached. No colored or printed casings allowed.
- JERKY-must be all red meat, whole muscle, and ready to eat. Entries must weigh a minimum of 1/4 pound.
- BEEF OR BISON STICKS-Entries must be ready to eat. Minimum of 1/4 pound. 22mm or smaller.
- COUNTRY STYLE SAUSAGE-must be made of (beef, pork),, stuffed into 42mm or less casings and cooked as described in Appendix A*. No colored casings are allowed and a one ring sample is required.
USDA APPENDIX A REQUIREMENTS (condensed version): 131 degrees held for 97min. OR 148 degrees held for 115 sec. OR 160 degrees instantaneous.
SPEAKER LINEUP
Nathan Kroh, North Dakota Department of Agriculture
I have been working with the ND Department of Agriculture for 11 years as the information coordinator for the ND Meat and Poultry Inspection Program. I help new start-up plants understand the basic regulatory requirements, and assist established plants transition into official inspection. In addition to meat inspection outreach, I also oversee the dairy inspection program and perform inspections that allow ND dairy products into interstate commerce.
Wendy Hauff, IMPACT DAKOTA
Wendy Hauff, is a Manufacturing and Quality Engineering Professional with 20+ years of Process Development, Continuous Improvement and Project Management experience. She has spent her professional career working in Aerospace and Defense industries concentrated in Avionics and Cargo; recently moving into Aerial and Compact Equipment with a process focus on Assembly, Fabrication, Welding, Paint, Material Management, Inspection and TPM. Wendy has experience in leading larger teams as well as leading smaller teams of skilled business professionals while monitoring and measuring KPIs, conducting audits, working in cross-functional teams, and driving Continuous Improvement Projects, Kaizens, and Rapid Improvements. She has worked closely with Plant Managers, Supervisors, Quality and Manufacturing groups to drive change with a focus on improving SQDCs utilizing DMAIC, A3 and PDCA methodologies utilizing LSS tools related to VSM, 5S and SW. She provides a focus on Training and Development as well as closing the gaps on Strategic planning leading to profitability.
Nathan Kroh, North Dakota Department of Agriculture
I have been working with the ND Department of Agriculture for 11 years as the information coordinator for the ND Meat and Poultry Inspection Program. I help new start-up plants understand the basic regulatory requirements, and assist established plants transition into official inspection. In addition to meat inspection outreach, I also oversee the dairy inspection program and perform inspections that allow ND dairy products into interstate commerce.
Wendy Hauff, IMPACT DAKOTA
Wendy Hauff, is a Manufacturing and Quality Engineering Professional with 20+ years of Process Development, Continuous Improvement and Project Management experience. She has spent her professional career working in Aerospace and Defense industries concentrated in Avionics and Cargo; recently moving into Aerial and Compact Equipment with a process focus on Assembly, Fabrication, Welding, Paint, Material Management, Inspection and TPM. Wendy has experience in leading larger teams as well as leading smaller teams of skilled business professionals while monitoring and measuring KPIs, conducting audits, working in cross-functional teams, and driving Continuous Improvement Projects, Kaizens, and Rapid Improvements. She has worked closely with Plant Managers, Supervisors, Quality and Manufacturing groups to drive change with a focus on improving SQDCs utilizing DMAIC, A3 and PDCA methodologies utilizing LSS tools related to VSM, 5S and SW. She provides a focus on Training and Development as well as closing the gaps on Strategic planning leading to profitability.
