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Recent highly publicized cases of food-borne illnesses continue to make food safety an important issue for all food processors. Most regulatory and industry officials agree the most effective and economical way to control food safety issues is with Hazard Analysis and Critical Control Point (HACCP) programs.

Foodservice operators can earn the Hazard Analysis and Critical Control Point (HACCP) principles and how to develop and manage a program in Univeristy of California Davis Extension’s Basic HACCP: A Food Safety System. This workshop meets the educational requirements cited in FDA regulations requiring HACCP for seafood (21CFR123), juice (21CFR120), and the USDA rule on pathogen reduction and HACCP (9CFR417). This course is accredited by the International HACCP Alliance. Nina Parkinson, food industry consultant, and Michael Jantschke, Pro*Act’s director of food safety, will teach the course scheduled for Nov. 17, 18, 19. The $745 enrollment fee includes course materials, a reference manual and three lunches.

The Advanced HACCP Workshop will cover some of the more challenging principles including verification and validation activities for both prerequisite and HACCP programs and the implementation and management of HACCP plans. This class is recommended for individuals who have some experience developing and implementing HACCP programs. This course is accredited by the International HACCP Alliance. Slated for November 20 and 21, instructors include Nina Parkinson, food industry consultant, and Michael Jantschke, Pro*Act’s director of food safety. The $625 enrollment fee includes course materials, a reference manual and two lunches.

To request more information or to enroll, call (800) 752-0881, www.extension.ucdavis.edu/agriculture or email extension@unexmail.ucdavis.edu.