Basic, advanced HACCP courses set for UC Davis
Two courses that present basic and advanced information on hazard analysis and critical control points (HACCP) will be held at the University of California, Davis.
The basic HACCP class is scheduled for Oct. 16-18. Learn the seven HACCP principles and how to develop and manage a food safety program in UC Davis Extension’s “Basic HACCP: A Food Safety System.” This workshop meets the training requirements for the three industries (juice, seafood, meat and poultry) for which regulatory HACCP is mandatory. This workshop is accredited by the International HACCP Alliance. The $745 enrollment fee includes course materials and three lunches. A certificate of attendance with the International HACCP Alliance seal is issued to participants upon completion of the course.
The “Advanced HACCP: Verification, Implementation and Other Challenges” workshop is scheduled for Oct. 19-20. It focuses primarily on areas of difficulty in developing, implementing and managing HACCP plans with particular focus on verification and validation and adapting existing HACCP plans to comply with new FDA regulations. This class is recommended for individuals who have experience developing, implementing and managing HACCP programs. The $625 enrollment fee includes course materials and two lunches. A certificate of attendance is issued to participants upon completion of the course.
While the Food Safety Modernization Act will be discussed, neither workshop meets the qualified individual standardized curriculum associated with the Preventive Controls Rule for Human Food.
Both courses are held in Davis at Da Vinci Building, 1632 Da Vinci Ct., and are taught by Nina Parkinson, a food industry consultant, and Michael Jantschke, Pro*Act’s director of food safety.