Burlington--University of Vermont (UVM) Extension and the Vermont Department of Health are collaborating to offer Preventive Control for Human Food, a three-day course for food processors to familiarize them with the procedures and documentation required to develop and implement a food safety plan for their operation.
The class is scheduled for Sept. 28-30 at the Vermont Department of Health, 108 Cherry St., Burlington. It is designed to meet the needs of food processors who work at food facilities, but regional food safety regulatory agency personnel who will enforce the preventive control rule also are welcome to attend for a discounted fee.
Anyone registering by Sept. 1 will receive an early-bird discount as will two or more people from the same company who register for the course. Registration information may be found at http://go.uvm.edu/foodsafetyforprocessors.
This class, which has been approved by the International Food Protection Training Institute, follows the curriculum of the Food Safety Preventive Control Alliance. It will cover regulatory requirements and resources to set up a food safety plan that complies with the Hazard Analysis and Risk-Based Preventive Controls for Human Food rule, part of the U.S. Food and Drug Administration's Food Safety Modernization Act.
Participants will learn how to conduct a hazard analysis, implement preventive controls for identified food safety hazards, monitor preventive controls, identify regulatory requirements
and keep proper records.
For more information, contact UVM Extension food safety specialist Omar Oyarzabal, lead instructor for the course, at (802) 524-6501, ext. 452, or (800) 639-2130 (toll-free in Vermont). If requiring a disability-related accommodation, please call by Aug. 20.