Advanced HACCP and Preventive Controls Human Food
Federal food safety regulations for meat and poultry mandate that each manufacturer must rely on a trained individual who has received instruction in the application of Hazard Analysis and Critical Control Point (HACCP) principles.
The University of Arizona Advanced HACCP and Preventive Controls for Human Food workshop goes beyond the basics, providing in-depth instruction to support the implementation of a preventive controls food safety system.
Special focus will be placed on the day-to-day activities that provide documented evidence of the system’s effectiveness, including design of informative data analysis and interpretation.
Learn more at: ce.arizona.edu/food-safety