The University of Arizona Food Safety Program equips food manufacturers, food safety professionals and food scientists/technologists with the knowledge and skills to develop and implement food safety programs.

If you are interested in attending a training at another time or in a different location, please contact us. If we see that there is interest, we may schedule additional trainings based on demand.

Food Safety Preventive Controls for Human Food Training

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.”

Basic Hazard Analysis and Critical Control Point (HACCP) Training

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.

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

Questions?

For registration support, contact Katharine Lehrman Carey via phone at (520) 626-4233 or via email.