Training & Permits

Cottage Food producers are required to have a food handlers permit.

The Utah Department of Health and Human Services approves all food handlers courses, and keeps a list of approved trainers in Utah. This list includes online and in-person options.

Managers for businesses inspected under the Retail Food Program are required to have kitchen manager certification training.

There are multiple options to meet this requirement. Two examples are USU Extensions online Food Safety Manager Certificate course and the National Restaurant Associations ServSafe Manager course. Other in-person and online training options can be found by searching the web.

At least one employee for businesses inspected under the Manufactured Food Program is required to be a Preventive Controls Qualified Individual (PCQI), unless the company is working with a consultant who has this credential. All employees are required to have some type of food safety training specific to their job duties, but an in-house training developed by the designated PCQI usually meets this requirement.

 

The easiest way to document PCQI status is to take an FDA recognized course covering the requirements of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food Rule (21CFR§117).  The Food Safety Preventive Controls Alliance maintains a current list of all approved trainings, including in-person and online options.

Commercial (not home-based) processors making acidified bottled foods such as salsa, pickles, and hot sauce are required to have one person with Acidified Foods Training present whenever these products are processed. Commercial processors making low-acid bottled foods such as canned beans must also take Low Acid Foods Training. This training is in addition to any general food safety trainings.

 

To meet this requirement you will need to take an FDA recognized course covering the requirements of the Acidified Foods and Low-Acid Foods Rules (21CFR§114 and 21CFR§113).

UC Davis maintains a list of many approved trainings, including in-person and online options.

Meat & Poultry HACCP Workshop

Gain hands-on training in HACCP plan development, sanitation practices, and food safety system implementation. This workshop follows the International HACCP Alliance curriculum and is ideal for QA/QC professionals, regulatory personnel, and food industry teams.

Food Sanitation Workshop

Develop practical skills to implement effective sanitation programs, manage pathogen control, and ensure compliance with food safety standards. This hands-on workshop includes regulatory updates and environmental monitoring strategies.

Hazard Analysis and Critical Control Points (HACCP)

this training is required for certain processors (meat and poultry, seafood, and juice), but may also be useful for businesses inspected under the Retail Food Program. UC Davis maintains a list of many approved HACCP courses

Good Manufacturing Practices (GMP) 

Good Manufacturing Practices are the gold standard for operational food safety. This training is beneficial for businesses inspected under the Retail Food Program, and for Cottage Food or Homemade Food businesses looking to expand into commercial production. USU Extension offers an online GMP course.

Master Food Preserver 

The USU Master Food Preserver course covers all aspects of safely canning foods at home. While this course will not meet the regulatory requirements for commercial canners, it may be very useful for home-based processors. USU Extension offers in-person Master Food Preserver courses in select counties. Home based businesses may also find the online Home Canning 101 course helpful.