The audience for this course is: Food manufacturers that process acidified foods. This class has been approved by the Food and Drug Administration and it is designed to prevent public health problems in acidified foods. These FDA regulations also apply to low-acid canned pet foods. The registration for this class includes the textbook Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation (8th Edition). 

By taking this course, students will learn: The regulations for acidified foods and how to apply the principles of thermal processing to control the main hazards in acidified and low acid foods.

Registration deadline: The registration or this class will close on Monday, June 8, 5 PM EDT USA

For more information please contact: Omar A. Oyarzabal at omar.oyarzabal@uvm.edu, or 802-651-0054 Ext 503

The fee for this course is $550; $500 if you buy two or more seats.  To purchase and enroll in the course, click the following link:

This is Part 2: Instructor-Led course through virtual online classes. In this class, you will review the chapters from the Part 1: Online course and will complete exercises applying the knowledge that you gained through the course materials when completing Part 1.

Software needed: You will need to have Microsoft Suite or other equivalent word software, Adobe Acrobat Reader,™ which can be downloaded from he Adobe website, and Microsoft Teams.

The class schedule is:

Monday June 15, from 11 am until 2 PM EST USA
Wednesday, June 17, from 11 am until 2 PM EST USA
Friday, June 19, from 11 am until 1 PM EST USA

For more information, or if requiring a disability-related accommodation to participate, please contact Omar Oyarzabal, UVM Extension Food Safety Specialist, at omar.oyarzabal@uvm.edu, or 802-651-0054, ext. 503, before registering.

The fee for this course is $250.  To purchase and enroll in the course, click the following button:


The audience for this course is: Food manufacturers and federal and state inspectors that have training in HACCP, are HACCP certified and have experience in developing and implementing HACCP plans.

By taking this course, students will learn: Verification and validation activities of food safety plans. In this class, participants will review the differences between verification and validation; will identify the regulatory requirements for verification and validation; and will learn the components of Critical Control Point verification, HACCP system verification, HACCP plan validation, and prerequisite program verification.

Registration deadline: The registration or this class will close on Monday, June 25, 5 PM EST USA

For more information please contact: Omar A. Oyarzabal omar.oyarzabal@uvm.edu or 802-651-0054 Ext 503

The fee for this course is $500; $450 if you purchase two or more seats.  To purchase and enroll in the course, click the following link:


The audience for this course is: food manufacturers and food handlers that need a certification on Hazard Analysis and Critical Control Points (HACCP) systems.

By taking this course, students will learn: HACCP principles, current food safety regulations in the US, the importance of prerequisite programs and how to design, build and implement a HACCP plan that meets state and federal regulatory requirements. In addition, several auditing schemes within the Global Food Safety Initiative, such as SQF, require food facilities to develop and implement a HACCP plan. Upon completion of this class, participants will receive a certificate with the International HACCP Alliance seal.

For more information please contact: Omar A. Oyarzabal at omar.oyarzabal@uvm.edu or 802-651-0054 Ext 503

The fee for this course is $400; $350 if you purchase for 2 or more participants.  To purchase and enroll in the course, click the following button: