Basic HACCP Training
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.
Basic HACCP Classes
Basic HACCP is offered twice a year, in the spring and fall semesters.
Spring 2024 Class: May 14-15 (8 a.m.-5 p.m.), May 16 (8 a.m.-1 p.m.) - register for class
Fall 2024 Class: September 17-18 (8 a.m.-5 p.m.), September 19 (8 a.m.-1 p.m.) - register for class
Schedule: two full days and one half-day of live, in-person instructor-led training
Location: The Refinery @ The UA Tech Park, 1600 East Idea Lane, Tucson AZ
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 aught 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.