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Hazard Analysis and Risk-based Preventive Controls for Human Food (Kahului, Maui)

November 13 @ 8:00 am - November 15 @ 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 Subpart C) 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. Incentives are available to Hawaii Food Manufacturers Association members. Details of the November 13-15, 2017 course in Kahului, Maui are in the brochure. New incentives were added on October 18, 2017!

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November 13 @ 8:00 am
November 15 @ 5:00 pm


Aurora A. Saulo
808 226 1950


Molokai Room of the Rainbow Dining Room adjacent to the Maui Beach Hotel, 170 W. Kaahumanu Ave., Kahului, HI 96732
170 W. Kaahumanu Ave.
Kahului, Maui, HI 96732 United States
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808 877 0051