Burlington--University of Vermont (UVM) Extension will offer Preventive Control for Human Food training, Feb. 28, in Burlington.
The one-day course is open to all food processors, manufacturers and industry professionals who have successfully completed the first part of the course, which is available online through UVM Extension. It will be held at the Vermont Department of Health office, 108 Cherry St., Burlington, from 8:30 a.m.-5 p.m.
Registration is $250. Discounts are available if two or more people from the same company register together.
To enroll, go to http://go.uvm.edu/fsma2-btv. To request a disability-related accommodation to participate, contact Dr. Omar Oyarzabal, UVM Extension food safety specialist, at (802) 524-6501, ext. 452, or (800) 639-2130 (toll-free in Vermont) by Jan. 31.
The course follows a standardized training curriculum developed by the Food Safety Preventive Controls Alliance and approved by the Association of Food and Drug Officials. It covers the preliminary steps to create a food safety plan that complies with the Hazard Analysis and Risk-Based Preventive Controls for Human Foods rule, part of the Food and Drug Administration's Food Safety Modernization Act.
Through group activities, participants will learn how to conduct a hazard analysis; implement and monitor preventive controls for identified hazards; and perform verification, validation and corrective actions and corrections. In addition, they will learn recordkeeping procedures and how to identify regulatory requirements.