Hazard Analysis Critical Control Point (HACCP)
This interactive course helps build knowledge of the HACCP process including food safety, Good Manufacturing Practices (GMPs), HACCP principles and components of the Food Safety Modernization Act. Participants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures; establish limits and monitoring procedures; write and update a HACCP plan; document and verify results; and prepare audits. The course is accredited by the International HACCP Alliance and includes a certification exam.
Stan State CRAFS Fellow Application 2024
Funding awarded by USDA Award No 2021-77040-34884 “Career Ready Ag Food Safety (CRAFS) provides an opportunity for the selection of a senior level student (90+ units) to be identified as the “Stan State CRAFS Food Safety Fellow.”
Preventive Controls Qualified Individual (PCQI)
This interactive course provides an understanding of the basic requirements of the Food Safety Modernization Act Preventive Controls for Human Food. Participants will learn in group activities utilizing food safety plan templates. Food processors must have PCQI-trained employees on staff. The course is recognized by the Food Safety Preventive Controls Alliance (FSPCA) and includes a certificate of training upon completion.