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Food Safety Program
	The food industry, from manufacturing to retail food handling, is becoming ever more regulated by government agencies that are charged with ensuring the nation’s food safety. As a result, the food industry is confronted with a growing number of complex regulations and standards that directly impact the industry’s day-to-day operation. This comprehensive Food Safety Program provides a means for food industry professionals to upgrade their skills and apply their knowledge in order to successfully comply with food safety regulations that are getting more complicated and more stringent.
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Overview

The Food Safety Program curriculum is designed to meet the requirements of the USDA, FDA and the Department of Health Services, pertaining to the manufacturing and handling of safe and wholesome food products. The HACCP Development and Management Certificate is fully accredited by the International HACCP Alliance. The Food Safety Program is offered through a partnership between BioMedix, Inc. And the Cal Poly Pomona Foundation, Inc. The program is administered through the College of the Extended University, Cal Poly Pomona.

Benefits / Objectives

The Food Safety Program offers certificate training programs that have been developed to provide food industry professionals with the core skills and competence that would enable them to develop and apply operating practices and solutions to meet the regulatory requirements relating to food safety.

Participants get the up-to-the-minute information and training by BioMedix, Inc., a leading provider of food safety systems and the program curriculum developer.

Course Information & Registration

Advanced HACCP Certificate

Basic HACCP Development and Implementation Certificate

Basic HACCP Management Certificate for Managers and Supervisors

Food Safety Management Certificate for Food Handlers

Prerequisite Program Development and Management Certificate

HACCP Development and Management Certificate

Intended Audience

This program is designed for HACCP Coordinators and Quality Assurance Managers in seafood, vegetable, and meat and poultry industries. It is also designed for food handlers, food manufacturers and distributors, bakeries, restaurants, supermarkets and related food industry professionals.

Awarded Certificate

To inquire about requirements for obtaining the International HACCP Alliance Certificate, please contact Rebecca Pang at 909.869.4495. For registration information, call Edith Barahona-Castro at 909.869.4599.