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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.

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.

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.

Meals and all class materials are included in the registration fee. Learn more about the workshop.

Dates: 2020 workshop schedule coming soon.

Price: $350

Food Product and Safety Lab
4181 N. Campbell Avenue
Tucson, AZ

The content of 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 digital badge and a certificate of completion from UA Continuing & Professional Education.

Students will also be eligible for 1.5 Continuing Education Units (CEUs), which may be purchased for an additional fee after successful completion of the course.

Advanced HACCP and Preventive Controls for Human Food

Monitoring, Verification, Validation, and Data-Driven Decision-Making for Food Safety Systems

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. This two-day workshop goes beyond the basics and provides in-depth instruction to support the implementation of a preventive controls food safety system. Special focus will be placed on the day-to-day activities that provide documented evidence of the system's effectiveness, including design of informative data analysis and interpretation. 

Dates: January 13-14, 2020 (8 a.m.-5 p.m. on January 13, 8 a.m. - noon on January 14)

Price: $300

Food Product and Safety Lab
4181 N. Campbell Avenue
Tucson, AZ

Register Now

The content of 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 digital badge and a certificate of completion from UA Continuing & Professional Education. Students will also be eligible for 1.2 Continuing Education Units (CEUs), which may be purchased for an additional fee after successful completion of the course.

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.

Basic Food Safety Preventive Controls for Human Food

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.  As such, this workshop fulfills the “standardized curriculum” recognized by the Food and Drug Administration (FDA). 

Successful completion of this training is one way to meet the regulatory requirements for a “preventive controls qualified individual.”

Dates: January 7-9, 2020

Price: $450

Food Product and Safety Lab
4181 N. Campbell Avenue
Tucson, AZ

Register Now

The content of this course is accredited by the Food Safety and Preventive Controls 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 Food Safety and Preventive Controls Alliance, a digital badge and a certificate of completion from UA 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 course.

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.

Combined Basic HACCP/Preventive Controls and Advanced HACCP Certificate for UA Food Safety Students

University of Arizona ACBS 355 (Food Processing and Food Safety Preventive Controls) students can elect to complete additional requirements and pay a fee in order to obtain a combined certificate that addresses the content of all three individual noncredit workshops described above. The certificate-based instruction for the course begins during the sixth week of the regular semester (for Fall 2019, early October to mid-December).

If you choose this option, the instructor will provide you with a link to purchase the certificate. Price: $250 for UA students enrolled in ACBS 355.

Instructor

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. 


Questions?

  • For registration support, contact Katharine Lehrman Carey via phone at (520) 626-4233 or via email.
  • For inquiries about delivering this training to groups of 15 or more at other locations, contact Dr. Dan Engeljohn.