Burlington--To help food processors and manufacturers get the necessary training and certification required for their work, University of Vermont (UVM) Extension has created a listing of available classes on its Food Safety Training for Food Processors website.

The food safety classes, including some for Spanish speakers, are offered in partnership with various agencies and institutions. Details of current classes, including fees and registration links, can be found at http://go.uvm.edu/fsclasses. Additional classes will be posted on the website as scheduled.

Current offerings include:

INTRODUCTION TO HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP): This self-paced class covers HACCP principles, current U.S. food safety regulations, prerequisite programs and HACCP plans that meet state and federal regulatory requirements.

ADVANCED HACCP:  In this 16-hour class, food manufacturers and state and federal inspectors will identify regulatory requirements and review prerequisite program verification, HACCP system verification, HACCP plan validation and the differences between verification and validation. HACCP certification is required before enrolling in this class.

BETTER PROCESS CONTROL SCHOOL: This class is designed for food manufacturing employees who process acidified or low-acid foods and need certification to comply with current thermal processing regulations for these food products. It combines self-paced learning and group exercises through video conferences.

FOREIGN SUPPLIER VERIFICATION PROGRAM--Part 2: Food processors must complete Part 1 of the blended class through the Food Safety Preventive Controls Alliance prior to enrolling in this eight-hour, instructor-led class. In the four video sessions participants will review and apply knowledge gained in Part 1 including implementation of the regulation requirements for U.S. Food and Drug Administration Foreign Supplier Verification Programs for Importers of Food for Humans and Animals.

PREVENTIVE CONTROL FOR HUMAN FOODS BLENDED COURSE--Part 2: This eight-hour class will help participants review and apply the knowledge gained from Part 1 of the blended class, which must be completed before enrolling. In the four video sessions participants will review and apply knowledge gained in Part 1 and will practice designing a food safety plan. This class also is offered as a 20-hour class through video conferences.

Classes available in Spanish include:

HACCP: The class covers HACCP principles, current U.S. food safety regulations, the importance of prerequisite programs and how to create and implement a HACCP plan that meets all federal regulations.

SEAFOOD HACCP--Part 2: This eight-hour class will provide online training in HACCP principles for seafood and fish processors. This class also is offered in English.

For more information, contact Dr. Omar Oyarzabal, UVM Extension food safety specialist, at omar.oyarzabal@uvm.edu.

PUBLISHED

07-24-2020
Omar Adrian Oyarzabal