Tucson, AZ

The University of Arizona Biosphere 2 Center for Human Space Exploration (CHaSE) Spacesuit Training Course is an invaluable opportunity to gain comprehensive knowledge and expertise with spacesuits.

By the end of the course, participants will have had a thorough introduction to spacesuits and their operational protocols, including practical hands-on experience with donning (putting on), doffing (taking off) and pressurizing spacesuits safely and efficiently.

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What You Will Learn in the Spacesuit Training Course

Over one full classroom day, the course covers a brief history of suits, basic human physiology, and basic life support, as well as cleaning protocols for the suits.

During this time, you will gain a comprehensive understanding of the components and construction that make these complex systems.

Most importantly, you will also get fundamental hands-on experience with donning, doffing and pressurizing spacesuits.

What Is Included?

• One full day of in-person training, including practical demonstrations and hands-on experience with donning, doffing and pressurizing spacesuits.
• A non-credit certificate of completion from the University of Arizona’s Center for Human Space Exploration upon successful completion of the course. The certificate serves as evidence that the participant has completed all requirements for this professional development course.

Who Should Take the Spacesuit Training Course?

The course is open to individuals of all backgrounds with no prerequisites.

All participants will leave the course with a greater understanding of how to safely use and maintain these suit systems, enabling the next generation of space operations and exploration.
 

The University of Arizona Basic Hazard Analysis and Critical Control Point (HACCP) course equips food manufacturers, food safety professionals and food scientists/technologists with the knowledge and skills to develop and implement food safety programs.

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

Why Get HACCP Certification?

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.

What You Will Learn

In the course, you will receive instruction in the seven principles of HACCP:

• Hazard analysis
• Critical control points
• Critical limits
• Monitoring
• Corrective actions
• Verification procedures, including validation
• Record-keeping

Special attention will be placed on developing a HACCP plan, as well as when and how to conduct a record review.

You will also interactively spend time throughout the course solving problems about hazards and their control associated with meat, poultry, eggs, seafood, and juice products.

Who Should Attend HACCP Training?

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.  

There are no prerequisites for this course, and no application is required.

What is Included

• Two and a half days of live training, taught by University of Arizona faculty experts
• Opportunities to ask questions and get the individual feedback you need to master the material
• All course materials
• Lunches
• Upon successful completion of the course, you will receive a certificate and seal from the International HACCP Alliance and a certificate of completion from University of Arizona Continuing & Professional Education

Instructors

The program is taught by Dr. Margie Sánchez-Vega, a University of Arizona Assistant Professor of Practice in Animal and Food Science with over 9 years of experience in food safety teaching.

 

 

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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.”

What You Will Learn

• Introduction to preventive controls, food safety plans, Good Manufacturing Practices and other programs, and related regulations
• Biological food safety hazards
• Chemical, Physical and Economically motivated food safety hazards
• Developing a food safety plan
• Process, food allergen, sanitation and supply-chain preventive controls
• Recall plans
• Verification, validation and record-keeping procedures

Who Should Get Food Safety Preventive Controls Training?

This course is appropriate for anyone wanting to better understand food safety, especially individuals who work in or want to work in food production, distribution, or preparation.

The course will be particularly useful for individuals who will be involved in the preparation or analysis of food safety plans, validation of preventive controls or food safety record reviews.

There are no prerequisites for this course, and no application is required.

What is Included?

• Three days of live, in-person training, taught by University of Arizona faculty
• Opportunities to ask questions and get the individual feedback you need to master the material
• All course materials
• Lunches
• Upon successful completion of the workshop, you will receive a certificate from the Food Safety Preventive Controls Alliance and a certificate of completion from University of Arizona Continuing & Professional Education

Discounts

A 50% discount is available for current University of Arizona students.

Instructor

These courses are taught by a Lead Instructor trained by the FSPCA who has been instructed in how to teach the FDA-recognized standardized curriculum: Dr. Margie Sánchez-Vega, a University of Arizona Assistant Professor of Practice in Animal and Food Science with over 9 years of experience in food safety teaching.

 

 

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