Food manufacturing workers in industrial kitchen

Basic Hazard Analysis and Critical Control Point (HACCP) Training

Instructor: 
Dr. Daniel Engeljohn
Day and Time: 
August 6-7, 2019
Location: 
Food Product and Safety Lab, University of Arizona
Fee: 
$350

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. Learn more about the workshop.

This course is accredited by the International HACCP Alliance. Participants who successfully complete the course and are present for all aspects of the training workshop will receive a certificate and seal from the International HACCP Alliance, a certificate of completion from UA Continuing & Professional Education and will be eligible for 1.5 Continuing Education Units (CEUs).

Note: scheduled courses may not be initiated if fewer than 15 participants enroll in advance – this situation will be assessed on a case-by-case basis.