Food Safety Training Returns This Fall
We are excited to announce that our popular Basic Hazard Analysis and Critical Control Point (HACCP) food safety training is back this fall!
Why Get HACCP Certification?
The Centers for Disease Control and Prevention (CDC) estimates that approximately 1 in 6 Americans gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases each year.
HACCP is an internationally recognized system to identify and manage food safety-related risk.
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.
The Basic HACCP course directly fulfills these regulatory expectations, as well as provides additional practical and technical instruction to assist food manufacturers in producing safe product.
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.
About University of Arizona Basic HACCP Training
Basic HACCP is designed and taught by Dr. Margie Sánchez-Vega, University of Arizona Assistant Professor of Practice and Dr. Margarethe Cooper, University of Arizona Associate Professor of Practice.
The content of the course is accredited by the International HACCP Alliance.
Fall 2022 Dates: September 13-15, 2022 (8 a.m.-5 p.m. September 13 and 14, 8 a.m.-noon September 15)
Visit the Basic HACCP page to see more upcoming classes.
Location: Tucson, AZ
Language of instruction: English
Did you know? Depending on interest, Basic HACCP can potentially be taught in other locations across Arizona or offered as a group training for your employees. Basic HACCP can also be taught in Spanish. Let us know you are interested and we will see how we can help.