Food Safety Training

UVM Extension partners with many agencies and institutions such as the Vermont Department of Health, the Hazard Analysis and Critical Control Points Alliance, the Food and Drug Administration, and the Better Process Control Schools Network, to offer training and certification for food processors.

Better Process Control School (BPCS)

This is a hybrid class with approximately 11 hours of a self-paced learning and 5-6 hours of group exercises in video conferences. The total number of hour is 16 hours (acidified foods). This class is provided to all food manufacturing employees that process acidified foods or low-acid and need a certification to comply with current thermal processing regulations for these food products. The course is taught using the Consumer Brands’ textbook Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation (8th Edition), and the registration includes a paper copy of this textbook. To receive a certificate of completion for acidified foods, participants must pass the exams for specific chapters of this textbook.

Registration link: http://go.uvm.edu/bpcs
Price: $550.00
Buy 2 or more: $500.00 each

Foreign Supplier Verification Program (Video Conferences)

Part 2, Instructor-Led course, from the blended course from the Food Safety Preventive Control Alliance. This 8-hour class is divided into four video conferences provided in four different days. To participate, you need to complete Part 1 of the Blended class through the Food Safety Preventive Controls Alliance. In this class, participants will review and apply the knowledge gained from the Part 1: Online course to obtain the certification. Participants will practice the application of their knowledge on how to implement the requirements of the regulation for Foreign Supplier Verification Programs for Importers of Food for Humans and Animals under the jurisdiction of the U.S. Food and Drug Administration. To register to complete Part 1, please follow this link: https://ifpti.absorbtraining.com

Registration link: http://go.uvm.edu/fsvp
Registration fee: $250

FSMA - Preventive Control for Human Foods Blended Course: PART 2 (Video Conferences)

Part 2, Instructor-Led course, from the blended course from the Food Safety Preventive Control Alliance. This 8-hour class is divided into four video conferences provided in four different days. To participate, you need to complete Part 1 of the Blended class through the Food Safety Preventive Controls Alliance. In this class, participants will review and apply the knowledge gained from the Part 1: Online course to obtain the certification. This class follows the curriculum developed by the Food Safety Preventive Controls Alliance and recognized by the Food and Drug Administration. By completing this class, participants will meet the requirements as Preventive Control Qualified Individuals and will receive a certificate of completion by the Association of Food and Drug Officials (AFDO). To register to complete Part 1, please follow this link: https://ifpti.absorbtraining.com

Registration link: http://go.uvm.edu/fsmaon01
Registration fee: $250

Introduction to Hazard Analysis and Critical Control Points (HACCP)

This is a self-paced class that take approximately 16-18 hours. This class includes a review of the HACCP principles, the current food safety regulations in the US, the importance of prerequisite programs and how to design, build and implement a HACCP plan that meets state and federal regulatory requirements. Several auditing schemes within the Global Food Safety Initiative, such as SQF, also require food facilities to develop and implement a HACCP plan. Upon completion of this class, participants will receive a certificate with the International HACCP Alliance seal. The independent work focuses on developing a HACCP plan. This exercise takes approximately 6 hours of individual work.

Registration link: http://go.uvm.edu/haccpba
Price: $450.00
Buy 2 or more: $400.00 each

Advanced HACCP

You must have a HACCP certification to take this class. This is a hybrid class with approximately 11 hours of a self-paced learning and 5-6 hours of group exercises in video conferences. The total number of hour is 16 hours. In this class, participants will review the differences between verification and validation, identify the regulatory requirements for verification and validation, and review 0CCP verification, HACCP system verification, HACCP plan validation, and prerequisite program verification. This class is designed for food manufacturers and federal and state inspectors that have training in HACCP, are HACCP certified and have experience in developing and implementing HACCP plans. Upon completion of this class, participants will receive a certificate with the International HACCP Alliance seal.

Registration link: http://go.uvm.edu/adhaccp
Price: $550.00
Buy 2 or more: $500.00 each

Hazard Analysis and Critical Control Points (HACCP) en Español

La Universidad de Vermont de EE.UU. y Food Safety GT organizan esta capacitación de Análisis de Peligros y Puntos Críticos de Control (HACCP) para los fabricantes de alimentos que necesitan una certificación. Los participantes resisaran el material en su propio tiempo durante 1 horas. Después, los participantes participaran de seis horas de video conferencia para revisar los conceptos claves y practicar la organización de un plan HACCP. En esta clase, los participantes aprenderán los principios HACCP, las regulaciones actuales de inocuidad alimentaria en los EE.UU., la importancia de los programas de prerrequisitos y cómo diseñar, construir e implementar un plan HACCP que cumpla con los requisitos de regulaciones federales. Varios esquemas de auditoría dentro de la Iniciativa Global de Inocuidad Alimentaria, como SQF, requieren que las instalaciones alimentarias desarrollen e implementen un plan HACCP. Al finalizar esta clase, los participantes recibirán un certificado con el sello de la Alianza Internacional de HACCP.

Enlace de registración: http://go.uvm.edu/haccpesp
Price: $300.00
Buy 2 or more: $280.00 each

Seafood HACCP en Español

La Universidad de Vermont de EE.UU. y Food Safety GT organizan esta capacitación de Análisis de Peligros y Puntos Críticos de Control (HACCP) para mariscos y pescados de 8 horas. Esta clase se dictará en agosto y está basada en ocho horas de clases a través de conferencias de video. La clase esta aprobada por la Seafood HACCP Alliance. Al finalizar esta clase, los participantes recibirán un certificado con el sello emitido por AFDO (Association of Food and Drug Officials).

Enlace de registración: por favor enviar email a omar.oyarzabal@uvm.edu
Price: $350.00
Buy 2 or more: $300.00 each

Seafood HACCP en Español (Segment 2)

La Universidad de Vermont de EE.UU. y Food Safety GT organizan esta capacitación de Análisis de Peligros y Puntos Críticos de Control (HACCP) para mariscos y pescados de 8 horas. Esta clase se dictará en agosto y está basada en ocho horas de clases a través de conferencias de video. La clase esta aprobada por la Seafood HACCP Alliance. Al finalizar esta clase, los participantes recibirán un certificado con el sello emitido por AFDO (Association of Food and Drug Officials).
Enlace de registración: http://go.uvm.edu/seahaccp01
Price: $300 (US dólares)

Contact

Omar Oyarzabal
Food Safety Specialist

omar.oyarzabal@uvm.edu
Phone: (802) 651-0054 x503

140 Kennedy Drive, Suite 201
South Burlington, VT 05403