Food Safety Training Certificate Program

The University of Arizona Food Safety Training Certificate Program equips food manufacturers, food safety professionals and food scientists/technologists to develop and implement food safety programs.

 

The program is designed and taught by Dr. Daniel Engeljohn, a University of Arizona Assistant Professor of Practice in Animal Science with decades of experience developing food safety policy at the U.S. Department of Agriculture.

 

Basic Hazard Analysis and Critical Control Point (HACCP) Training

 

Federal food safety regulations for meat and poultry mandate that each manufacturer must rely on a trained individual who has received instruction in the application of Hazard Analysis and Critical Control Point (HACCP) principles. Those trained individuals must perform a periodic reassessment of the ongoing adequacy of the HACCP plan.

 

This two-day workshop directly fulfills these regulatory expectations, as well as provides additional instruction to assist food manufacturers in producing safe product. In the workshop, participants will receive instruction in the regulatory requirements specific to the design features of a HACCP plan, including the seven principles of HACCP and record review, and the overall food safety system. Special attention will be placed on developing a HACCP plan, as well as when and how to conduct a record review.

 

Participants will interactively spend time throughout the workshop solving problems about hazards and their control associated with meat, poultry, eggs, seafood, and juice products.

 

Lunch and all class materials are included in the registration fee.

Date: 
Tuesday, August 6, 2019 - 8:00am to Wednesday, August 7, 2019 - 5:00pm
Location: 
UA Food Product and Safety Lab