Utah HACCP Food Safety Training & Certification

Utah Food Safety Training & Certification Requirements

Utah Food Handlers
A Food Handler Training Course & Permit is required for all Utah food service employees that work in restaurants, cafes, bakeries, delis, mobile vendors, food trucks, bars, and convenience stores – such as chefs, cooks, servers, preparers, caterers and managers.

Utah Food Handler Training Rule – as defined in Utah Rule R392-103-3:
(1) A food handler must have a valid food handler permit issued by a local health officer in the local health district where the food handler resides at the time the certificate is issued. The local health officer shall issue a food handler permit by mail or in person to a food handler that has a valid certificate indicating they have taken a course and passed an exam from an approved food handler training provider.

Utah Certified Food Managers
Utah requires that a person-in-charge or owner of a retail food establishment be a Certified Food Manager (CFM) as outlined in the Utah Health Code by successfully passing an ANSI-Accredited food safety certification exam.

Utah Certified Food Manager Rule – as defined by Utah Code – Title 26-15a-104.
(1) Each food service establishment in the state shall be managed by at least one full-time certified food safety manager at each establishment site, who need not be present at the establishment site during all its hours of operation.

HACCP Training for Retail Establishments
Our 16 hour HACCP training course is the first accredited nationwide HACCP course for retail food establishments. The HACCP for Retail Food Establishments course is accredited by the International HACCP Alliance and teaches the theories and practices of HACCP. Once learners have successfully completed the course, they will understand how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.

Utah HACCP Food Safety Course Info

HACCP 16hrs
HACCP 4hrs
Seafood HACCP 1hr
State Regulations
State Contact

HACCP – Food Safety for Retail Food Establishments – 16hrs

Course Description
Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement a voluntary HACCP program.

The course introduces HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards associated with facility construction, equipment, employees, food, and supplies and then explains the scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.

Audience: Wait staff – servers, chefs, cooks, mobile food vendors, bartenders, host/hostesses that handle food, bussers, caterers, supervisors and managers, food warehouse staff, and convenience store (c-store) clerks.

Course Hours: 16 Hours

Course Objectives
After completing this course, the student will be able to:

Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
Determine which hazards are significant risks.
Determine, write, and validate adequate controls for those hazards.
Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.

Course Outline

Lesson 1: The Food Safety Problem
Lesson 2: The HACCP Approach to Food Safety
Lesson 3: The Food Safety Management Plan
Lesson 4: Physical Hazards in Food
Lesson 5: Chemical Hazards in Food: Part 1
Lesson 6: Chemical Hazards in Food: Part 2
Lesson 7: Biological Hazards: Part 1
Lesson 8: Biological Hazards: Part 2
Lesson 9: Biological Hazards: Part 3
Lesson 10: Biological Hazards: Part 4
Lesson 11: Personal Hygiene and Control
Lesson 12: Cleaning and Maintenance
Lesson 13: Supplies
Lesson 14: Menu HACCP
Lesson 15: Recipe Engineering

Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.

HACCP – The State-of-the-Art Approach to Food Safety – 4hrs

Course Description
Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation.

Course Hours: 4 Hours

Course Objectives
After completing this course, the student will be able to:

Identify the key points of HACCP
Identify the causes of food borne illness
Explain the 7 HACCP principles
Apply standard operating procedures for food safety and food defense in your operation
Follow prerequisite programs for food safety
Identify the three classifications of recipes
Apply critical control limits
Determine critical control points
Determine effective corrective actions
Complete monitoring forms

Course Outline

Unit 1: Introduction to HACCP
Unit 2: Food Borne Illness
Unit 3: The Seven HACCP Principles
Unit 4: Identifying Hazards and Determining Critical Control Points
Unit 5: Critical Limits, Monitoring and Corrective Actions
Unit 6: Verification and Record Keeping
Unit 7: Overcoming Barriers to HACCP Implementation

Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.

Seafood HACCP Training – 1 hour

Course Description
The Seafood HACCP regulation defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

21 CFR Part 123 – the “Seafood HACCP Regulation” requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in this regulation.

The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

Audience: Fishermen, seafood processors, packers, importers, and retailers, seafood safety inspectors, health professionals, and students interested in seafood careers – who are responsible for handling and keeping seafood products safe for customers.

Course Hour(s): 1 hour

Course Outline

Lesson 1: FDA Guidelines for Developing a HACCP System
Lesson 2: Developing, Implementing, and Maintaining a HACCP Plan
Lesson 3: Seafood HACCP
Lesson 4: Consumer Steps to Safer Seafood

Course Objectives

After completing this course, the student will be able to:

Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
Identify and distinguish prerequisite programs for a HACCP management system.
Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
Discuss the seven principles of HACCP.
Identify and describe the two stages involved in conducting a hazard analysis.
Name and describe examples of possible CCPs.
Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
Name five ways to test fish for freshness.

Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.

Utah Food Safety Regulations & Rules

Utah Food Service Sanitation and Handler Training

Utah Food Safety Manager Certification

Utah Food Safety Rules/Regulations

Utah Food Truck & Mobile Food Vendor Rules/Regulations

Utah Food Safety State Contact Info

Utah Department of Health
Bureau of Epidemiology
288 North 1460 West
Salt Lake City, UT 84116
Phone: 801-538-6191
Web: http://health.utah.gov/epi/community/sanitation/foodSafety/