In Person

The University of Arizona Biosphere 2 Center for Human Space Exploration (CHaSE) Spacesuit Training Course is an invaluable opportunity to gain comprehensive knowledge and expertise with spacesuits.

By the end of the course, participants will have had a thorough introduction to spacesuits and their operational protocols, including practical hands-on experience with donning (putting on), doffing (taking off) and pressurizing spacesuits safely and efficiently.

Image

What You Will Learn in the Spacesuit Training Course

Over one full classroom day, the course covers a brief history of suits, basic human physiology, and basic life support, as well as cleaning protocols for the suits.

During this time, you will gain a comprehensive understanding of the components and construction that make these complex systems.

Most importantly, you will also get fundamental hands-on experience with donning, doffing and pressurizing spacesuits.

What Is Included?

• One full day of in-person training, including practical demonstrations and hands-on experience with donning, doffing and pressurizing spacesuits.
• A non-credit certificate of completion from the University of Arizona’s Center for Human Space Exploration upon successful completion of the course. The certificate serves as evidence that the participant has completed all requirements for this professional development course.

Who Should Take the Spacesuit Training Course?

The course is open to individuals of all backgrounds with no prerequisites.

All participants will leave the course with a greater understanding of how to safely use and maintain these suit systems, enabling the next generation of space operations and exploration.
 

The University of Arizona Basic Hazard Analysis and Critical Control Point (HACCP) course equips food manufacturers, food safety professionals and food scientists/technologists with the knowledge and skills to develop and implement food safety programs.

The content of this course is accredited by the International HACCP Alliance.

Why Get HACCP Certification?

HACCP is the internationally recognized system to identify and manage food safety-related risk. HACCP addresses food safety through the analysis and control of physical, biological and chemical hazards, from raw material production to manufacturing, distribution and consumption. 

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 HACCP principles. Those trained individuals must perform a periodic reassessment of the ongoing adequacy of the HACCP plan.

This course directly fulfills these regulatory expectations, as well as provides additional practical and technical instruction to assist food manufacturers in producing safe product.

What You Will Learn

In the course, you will receive instruction in the seven principles of HACCP:

• Hazard analysis
• Critical control points
• Critical limits
• Monitoring
• Corrective actions
• Verification procedures, including validation
• Record-keeping

Special attention will be placed on developing a HACCP plan, as well as when and how to conduct a record review.

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

Who Should Attend HACCP Training?

This course is appropriate for anyone wanting to better understand HACCP, especially individuals who either are working or want to work in any aspect of food production, distribution, or preparation.  

There are no prerequisites for this course, and no application is required.

What is Included

• Two and a half days of live training, taught by University of Arizona faculty experts
• Opportunities to ask questions and get the individual feedback you need to master the material
• All course materials
• Lunches
• Upon successful completion of the course, you will receive a certificate and seal from the International HACCP Alliance and a certificate of completion from University of Arizona Continuing & Professional Education

Instructors

The program is taught by Dr. Margie Sánchez-Vega, a University of Arizona Assistant Professor of Practice in Animal and Food Science with over 9 years of experience in food safety teaching.

 

 

Image

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States.

The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”.

This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by FDA. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”

What You Will Learn

• Introduction to preventive controls, food safety plans, Good Manufacturing Practices and other programs, and related regulations
• Biological food safety hazards
• Chemical, Physical and Economically motivated food safety hazards
• Developing a food safety plan
• Process, food allergen, sanitation and supply-chain preventive controls
• Recall plans
• Verification, validation and record-keeping procedures

Who Should Get Food Safety Preventive Controls Training?

This course is appropriate for anyone wanting to better understand food safety, especially individuals who work in or want to work in food production, distribution, or preparation.

The course will be particularly useful for individuals who will be involved in the preparation or analysis of food safety plans, validation of preventive controls or food safety record reviews.

There are no prerequisites for this course, and no application is required.

What is Included?

• Three days of live, in-person training, taught by University of Arizona faculty
• Opportunities to ask questions and get the individual feedback you need to master the material
• All course materials
• Lunches
• Upon successful completion of the workshop, you will receive a certificate from the Food Safety Preventive Controls Alliance and a certificate of completion from University of Arizona Continuing & Professional Education

Discounts

A 50% discount is available for current University of Arizona students.

Instructor

These courses are taught by a Lead Instructor trained by the FSPCA who has been instructed in how to teach the FDA-recognized standardized curriculum: Dr. Margie Sánchez-Vega, a University of Arizona Assistant Professor of Practice in Animal and Food Science with over 9 years of experience in food safety teaching.

 

 

Image

The Beef Harvest and Carcass Fabrication course is a unique hands-on learning opportunity for those who wish to learn meat processing skills.

The course is designed and taught by University of Arizona Animal & Comparative Biomedical Sciences faculty, and it meets at the University of Arizona Food Product and Safety Lab (FPSL).

Image

The FPSL is a state of the art, USDA inspected processing facility that includes full harvesting facilities, processing and fabrication rooms, and interactive teaching and learning spaces. It is the only facility of its kind in the Southwest.

The course is limited to eight participants, to ensure each participant can derive maximum benefit from a hands-on portion of the course and interaction with the instructor.

Thanks to a generous grant from the USDA, we are able to offer a 50% discount on the course registration fee. The normal cost of this course is $2,100. Participants in this course will pay just $1,050. 

Who Should Take This Course?

Beef Harvest and Carcass Fabrication is focused on techniques used in very small to medium sized meat processing operations. 

This course is open to the public. You do not need to be a University of Arizona student to take the course. This course is open to anyone who wants to learn or improve their meat processing skills, including those who are:

• Seeking employment in meat processing.
• Starting a meat processing business.
• A current meat processor who wants to improve their skills.
• In a beef processing management position but want to know the hands-on skills.
• Interested in learning beef processing skills for processing their own meat.

No prior experience is necessary; however, those with experience may also enroll to improve their skills.

What You Will Learn

The five-day course provides participants with the opportunity to gain practical skills in cattle harvest and carcass fabrication:

• Cattle harvest, including humane harvest techniques and all steps in carcass dressing - two half-days (one observing, one hands-on)
• Beef carcass fabrication, including bone-in and boneless techniques, retail cutting, and ground beef production - four days (hands-on)
• Packaging and storage, meat color, sanitation, food safety, inspection, knife sharpening

Visit the registration page for additional details.

What is Included?

• Five days of in-person hands-on training
• Opportunities to ask questions and interact with instructors
• Rubber boots, helmets, frocks, gloves, hairnets
• Equipment (yours to keep) – boning knife, breaking knife, sharpening steel, scabbard
• All course materials, necessary facilities and equipment
• Certificate of participation/completion from University of Arizona Continuing & Professional Education

Not included: Lodging (the Homewood Suites by Hilton Tucson/St. Phillips Plaza University is just 0.5 miles from the FPSL) or food (there are several dining options close to the FPSL)

Lead Instructor

Dr. Duane Wulf
Director, Arid Lands Animal Production Center
Associate Professor, Animal and Comparative Biomedical Sciences
Member of the Graduate Faculty
 

Beekeeping for Beginning and Small-Scale Farmers provides a hands-on, practical learning experience for small farmers, entrepreneurs and others interested in honey production and pollination.

Through a combination of lectures, discussions and hands-on practice, participants will learn fundamental and practical beekeeping and business skills.

Who Should Take This Course?

This program is designed for current and aspiring:

• Urban farmers
• Community garden organizers
• Small and beginning farmers
• Master gardeners
• Market gardeners
• Homesteaders
• Entrepreneurs interested in honey production and pollination

No prior beekeeping experience is necessary. Beginning and experienced beekeepers who wish to expand their knowledge and skills are welcome.

What You Will Learn

The goal of this program is to help small-scale and beginner farmers diversify and sustain their operation by gaining knowledge in beekeeping, honey production, pollination and core business skills, including:

• Equipment and protective gear
• Bee species, anatomy, life stages, colony activities and more
• Setting your colony up for success: Arizona state laws, locations, buying/acquiring and installing your honeybees
• Feeding and managing your honeybees
• Hive inspection
• Diseases and pests
• Acquiring queens, rearing queens, re-queening
• Products of the hive: bees, honey, honeycomb, wax, pollen, propolis, royal jelly and value-added products made with honey
• Honey extraction, straining and storing
• Preparing products for market
• The business of beekeeping: brand development, business planning, pricing, marketing and promoting your business

What is Included?

• Live, instructor-led classes, workshop sessions and hands-on activities such as hive inspection, extracting honey, and installing a nucleus colony
• All course materials
• A Certificate of Completion, upon successful completion of the course

Instructors

The course is part of the University of Arizona Cooperative Extension Urban Agriculture Production, Small-scale, and Beginner Farmer Program, and it is taught by beekeeping experts, including Ayman Mostafa and Amanda Ohnmacht.

Image