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Hazard Analysis and Risk-Based Preventive Controls for Human Food

August 29 @ 8:00 am - August 31 @ 5:00 pm


A Food Safety Plan as detailed in The Hazard Analysis and Risk-based Preventive Controls for Human Food course (aka Preventive Controls for Human Food) is required of food facilities that register with the US FDA. This course teaches you how to develop and implement a food safety plan and meets the training requirements under the Food Safety Modernization Act (FSMA).

HACCP, ServSafe, Food Handlers Certification, Foodservice Managers Certification, Food Safety Certification, and similar courses are not substitutes for the Preventive Controls for Human Food course, even if the title of the course looks similar.

Online registration is below. Payment, however, is not online and may be completed by emailing fstsa@hawaii.edu or calling an assistant at 808 956 8588. Details of the August 29-31, 2017 course are in the brochure.

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August 29 @ 8:00 am
August 31 @ 5:00 pm


Aurora A. Saulo
808 226 1950