South Burlington--University of Vermont (UVM) Extension will offer an advanced Hazard Analysis and Critical Control Points (HACCP) class, July 16-17.

The two-day class, which will focus on verification and validation activities, will be held at the UVM Extension Office, 140 Kennedy Dr., Suite 201, South Burlington, from 8:30 a.m.-4:30 p.m. both days. It is open to food manufacturers and state and federal inspectors who have previously completed HACCP training, are HACCP certified and have experience in developing and implementing HACCP plans.

Registration is $450 until May 23, $550 after that date. To register, go to Everyone who completes the class will receive a certificate with the International HACCP Alliance seal.

Discounts are available for state and federal food safety agency employees and if two or more individuals from the same company register for the class. If eligible for a discount, please email Dr. Omar Oyarzabal, UVM Extension food safety specialist, at to obtain the discount code before registering. To request a disability-related accommodation to participate, contact him at (802) 651-8343, ext. 503, by May 20.

Class participants will review the differences between, and identify the regulatory requirements for, verification and validation. They also will learn the components of critical control points verification, HACCP system verification, HACCP plan validation and prerequisite program verification.


Omar Adrian Oyarzabal