Burlington--Commercial food processors interested in developing a food safety plan for their operation can access resources and receive hands-on assistance this winter through a three-day class offered by University of Vermont (UVM) Extension.
Dr. Omar Oyarzabal, UVM Extension food safety specialist, will conduct the class, which will be held Feb. 27-March 1 at the Vermont Department of Health office, 108 Cherry St., Burlington. Although targeted to processors, employees of regional food safety regulatory agencies also may benefit from the information and are welcome to attend.
To register, go to www.uvm.edu/extension/food_safety_training_processors. Discounts are available for registrations received by Jan. 31, for multiple registrations from the same company and regulatory agency personnel. To request a disability-related accommodation to participate, please call Oyarzabal at (802) 524-6501, ext. 452, or (800) 639-2130 (toll-free in Vermont) by Feb. 1.
Participants will learn how to conduct a hazard analysis, identify critical control points and implement preventive controls for identified hazards. Verification, corrective action and recordkeeping procedures also will be covered along with the preliminary steps to create and implement a food safety plan in compliance with the Hazard Analysis and Risk-Based Preventive Controls for Human Foods rule of the Food and Drug Administration's Food Safety Modernization Act.