Basic Food Safety Preventive Controls for Human Food – Introduction
Federal food safety regulations for all foods except meat and poultry mandate that each manufacturing firm must rely upon a preventive controls qualified individual receiving instruction in the development and application of risk-based preventive controls in a food safety system.
Participants will receive instruction in the regulatory requirements specific to the design features of a food safety system for preventive controls for human food.
Successful completion of this training meets the regulatory requirements for a “preventive controls qualified individual.” This workshop fulfills the “standardized curriculum” recognized by the Food and Drug Administration (FDA), and the content of this workshop is accredited by the Food Safety Preventive Controls Alliance.
Schedule: Summer schedule coming soon. Workshop meets for three days: 8 a.m.-5 p.m. on Day 1 and Day 2, 8 a.m. - noon on Day 3.
Meals and all workshop materials are included in registration fee. Participants who successfully complete the workshop and are present for all aspects of the training workshop will also receive a certificate and seal from the Food Safety Preventive Controls Alliance, a digital badge and a certificate of completion from University of Arizona Continuing & Professional Education.
Students will also be eligible for 2 Continuing Education Units (CEUs), which may be purchased for an additional fee after successful completion of the workshop.
Note: scheduled workshops may not be initiated if fewer than 15 participants enroll in advance – this situation will be assessed on a case-by-case basis.
Dr. Daniel Engeljohn is an Assistant Professor of Practice in Animal Science at the University of Arizona. Academically trained in animal science with a meat science/muscle biology specialty, as well as a specialty in human nutrition. He recently retired after 40 years at the U.S. Department of Agriculture (USDA) in Washington, DC, where he led the development of food safety policy associated with meat, poultry, and processed egg products.
If you are interested in attending a workshop at another time or in a different location, please contact us. If we see that there is interest, we may schedule additional workshops based on demand.