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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.

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.

International HACCP Alliance logoThis 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.

Dates: Tuesday, August 6, 2019 - Wednesday, August 7, 2019 (full day workshops)

Price: $350

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

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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.

Basic Food Safety Preventive Controls for Human Food

More information coming soon.

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.

Advanced HACCP and Preventive Controls Training

More information coming soon.

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.


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.