Our mission is to enhance partnerships between government, academia, industry, and consumers through farm-to-table food safety education in Utah. We work to reduce foodborne illness by training food workers, managers, regulators, and the public using current science and technology.
October 21-23, 2026
In Person
HACCP training for meat and poultry processors covering hazard analysis, critical control points, and regulatory-ready documentation.
November 16-17, 2026
In Person
Hands-on training in sanitation programs, environmental monitoring, allergen control, and sanitizer selection to strengthen your food safety systems.
November 18-20, 2026
Blended In-Person
Meet the FDA-recognized PCQI training requirement under FSMA and learn to build compliant, risk-based food safety plans.
November 2026 - Date TBD
In Person
Good Agricultural Practices training in produce safety, worker hygiene, water quality, and audit readiness for growers.
Learn how freeze-drying works, why it’s popular for long-term food storage, and what safety risks it involves. This fact sheet explains the freeze-drying process, sanitation needs, and which foods are safe—or challenging—to freeze-dry at home.
Home food preservation resources for canning, freezing, drying, fermenting, freeze-drying, and food storage.
Guidance for food entrepreneurs and farm businesses, covering startup steps, permits, funding, and training.
Cheesemaking and dairy processing short courses for producers and processors, from basic to advanced.
