Hosted by the University of Arizona Food Product & Safety Lab. More details and register here: https://ce.arizona.edu/food-safety

Monitoring, Verification, Validation, and Data-Driven Decision-Making for Food Safety Systems

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. This two-day workshop goes beyond the basics and provides 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 the design of informative data analysis and interpretation. 

Dates: January 13-14, 2020 (8 a.m.-5 p.m. on January 13, 8 a.m. - noon on January 14)

Price: $300

Food Product and Safety Lab
4181 N. Campbell Avenue
Tucson, AZ

Hosted by the University of Arizona Food Product & Safety Lab. More details and register here: https://ce.arizona.edu/food-safety