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Hazard Analysis and Risk-Based Preventive Controls for Human Food

November 7 @ 8:00 am - November 9 @ 5:00 pm


A Food Safety Plan as detailed in The Hazard Analysis and Risk-based Preventive Controls for Human Food regulation (aka Preventive Controls for Human Food, 21 CFR 117.126) 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 November 7-9, 2017 course are in the brochure.

Maxey International Trade Resource Center

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November 7 @ 8:00 am
November 9 @ 5:00 pm


Aurora A. Saulo
808 226 1950


Maxey Conference Center
521 Ala Moana Boulevard
Honolulu, HI 96813 United States
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808 586 2510