Spotlight on Food Safety Training
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.
The University of Arizona Food Safety Certificate Program helps protect our food supply by equipping food manufacturers, food safety professionals and food scientists/technologists with the knowledge and skills to develop and implement food safety programs.
This noncredit continuing education program is designed and taught by Dr. Daniel Engeljohn, a UA Assistant Professor of Practice in Animal Science with decades of experience developing food safety policy at the U.S. Department of Agriculture.
The following workshops are available:
- 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. 2020 schedule coming soon.
- 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. Successful completion of this training is one way to meet the regulatory requirements for a "preventive controls-qualified individual." January 7-9, 2020.
- Advanced HACCP and Preventive Controls Training. 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. This workshop is ideal for those who don’t have a background in statistics/mathematics. January 13-14, 2020.
The content of these workshops is accredited by the International HACCP Alliance or Food Safety and Preventive Controls Alliance, depending on the program. Participants who successfully complete workshop requirements will receive a certificate and seal from the relevant Alliance.
Basic and advanced training options are available for a variety of food producers.