BURLINGTON — Food processors who need to develop or improve a Hazard Analysis and Critical Control Points (HACCP) plan for their processing facility may register for a two-day class offered by University of Vermont (UVM) Extension and the Vermont Department of Health.
It will be held April 18 and 19, from 8:30 a.m. to 5 p.m. both days, at the Department of Health office at 108 Cherry St., Burlington. Anyone who registers by March 31 will receive an early-bird discount. Two or more people from the same company are eligible for a group discount.
Class and registration information can be found at http://go.uvm.edu/haccp-training-reg. Space is limited, so early registration is advised. Anyone requiring adisability-related accommodation to attend should contact UVM Extension food safety specialist Omar Oyarzabal at (802) 524-6501, ext. 452, by April 1.
Processors will review the seven HACCP principles, current HACCP regulations and the important of prerequisite programs. They also will learn how to improve an existing plan or food safety program or design and implement a new HACCP plan for their facility that complies with all regulatory requirements.
The class follows the guidelines from the National Advisory Committee on Microbiological Criteria for Foods and is accredited by the International HACCP Alliance. Participants will receive a certificate with the latter’s seal upon completion of the class.