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FSMA Part 2

Feb 28, 2018
8:00 am to 5:00 pm
Vermont Department of Health, Burlington, VT

FSMA - Part 2 Blended Course - Feb 28, 2018
Wednesday, February 28, 2018 8:30 AM - 5:00 PM (Eastern Time)

Vermont Department of Health
108 Cherry Street
Room 2B
Burlington, Vermont 05402
United States

Omar Oyarzabal
University of Vermont Extension
278 South Main St. Suite 2
St. Albans, VT 05478

Phone: 802-524-6501 ext 452
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Registration ​fee: ​$250.00

Registration ​and ​certificate ​from ​Part ​1 ​is ​required ​before ​taking ​this ​portion ​of ​the ​class. ​Please ​have ​your ​certificate ​of ​attendance ​ready ​to ​upload ​in ​order ​to ​register ​for ​this ​class.

This ​1-day ​course ​is ​only ​for ​Part ​2 ​of ​the ​Preventive ​Control ​for ​Human ​Food ​training ​(FSMA). ​This ​class ​has ​been ​approved ​by ​AFDO ​(Association ​of ​Food​and ​Drug ​Officials) ​and ​follows ​the ​standardized,​industry-oriented ​training ​curriculum ​put ​together ​by​the ​Food ​Safety ​Preventive ​Controls ​Alliance. ​The ​class ​focuses ​on ​food ​safety ​activities ​and ​documentation ​that ​support ​the ​creation ​and ​implementation ​of​a ​Food ​Safety ​Plan ​to ​comply ​with ​the ​Hazard​Analysis ​and ​Risk-Based ​Preventive ​Controls ​for ​Human ​Foods ​rule, ​which ​is ​part ​of ​the ​Food ​and ​Drug ​Administration’s ​Food ​Safety ​Modernization ​Act.

In ​this ​class, ​participants ​will ​participate ​in ​group ​activities ​to ​learn ​how ​to:

Conduct ​preliminary ​steps ​in ​developing ​a ​food ​safety ​plan
Conduct ​a ​hazard ​analysis
Implement ​preventive ​controls ​for ​identified ​hazards
Monitor ​preventive ​controls
Perform ​verification​and ​validation
Perform ​corrective ​actions/corrections
Setup​record ​keeping ​procedures
Identify ​regulatory ​requirements

Lead ​Instructor:

Omar ​A. ​Oyarzabal, ​Ph.D.
University​of ​Vermont ​Extension

**Limited ​Enrollment**

To ​request ​a ​disability-related ​accommodation ​to ​participate ​in​this ​program, ​please ​contact ​Omar ​Oyarzabal ​at ​​802-524-6501 ​ext. ​452 ​or ​via ​Email ​( ​by ​January ​31, ​2017 ​so ​we ​may ​assist ​you.Bottom of Form