Upcoming Workshops
Hands-on training for food safety professionals, processors, and growers across Utah. Each workshop below includes full details, key dates, and registration information.
Meat and Poultry HACCP Workshop
October 21-23, 2026 | Logan, UT
Gain hands-on training in HACCP plan development, hazard analysis, sanitation controls, corrective actions, verification activities, and food safety system implementation for meat and poultry operations. This workshop follows the International HACCP Alliance curriculum and is designed for QA/QC personnel, regulatory professionals, processors, and food industry teams.
Why Attend?
- Learn HACCP plan development and implementation strategies.
- Improve compliance with meat and poultry food safety requirements.
- Strengthen audit readiness and food safety documentation systems.
- Receive training aligned with International HACCP Alliance principles.
Key Details
Date/Time: October 21-23, 8 AM - 4 PM MDT
Location: Matthew Hillyard Animal, Teaching & Research Center, Logan, UT
Format: In Person
Join WaitlistQuestions? Email jose.brandao@usu.edu or call (435) 797-2231.
Food Sanitation Workshop
November 16-17, 2026 | Logan, UT
Develop practical skills to implement advanced sanitation programs, environmental monitoring systems, allergen-control strategies, and contamination-prevention practices in food facilities. This hands-on workshop includes sanitation verification, hygienic design principles, sanitizer selection, and biofilm management approaches applicable to food and dairy operations.
Why Attend?
- Improve sanitation effectiveness and environmental monitoring programs.
- Strengthen regulatory compliance and audit preparedness.
- Learn practical contamination prevention strategies from applied experts.
- Apply hands-on sanitation techniques directly to workplace operations.
Key Details
Date/Time: November 16-17, 8 AM - 4 PM MDT
Location: Nutrition and Food Science Building, Logan, UT
Format: In Person
Join WaitlistQuestions? Email jose.brandao@usu.edu or call (435) 797-2231.
PCQI Blended Course, Version 2.0
November 18-20, 2026 | Logan, UT
This blended course uses the updated FSPCA Preventive Controls for Human Food Version 2.0 curriculum and fulfills the FDA-recognized training requirement for Preventive Controls Qualified Individuals (PCQIs) under FSMA. Participants will learn how to develop, implement, review, and manage Food Safety Plans based on hazard analysis and risk-based preventive controls (HARPC).
Why Attend?
- Meet FDA-recognized PCQI training requirements under FSMA.
- Learn to develop and manage compliant Food Safety Plans.
- Strengthen preventive controls and hazard analysis programs.
- Improve food safety system management and regulatory preparedness.
Key Details
Date/Time: November 18-20, 8 AM - 5 PM MDT
Location: Logan, UT
Format: Blended in-person course (Part 1 and Part 2)
Join WaitlistQuestions? Email jose.brandao@usu.edu or call (435) 797-2231.
GAP Workshop
November 2026 | Logan, UT | Date TBD
This workshop provides training in Good Agricultural Practices (GAPs), produce safety, risk-reduction strategies, worker hygiene, water quality, sanitation, and traceability principles for growers and fresh-produce operations.
Why Attend?
- Improve produce safety and contamination prevention practices.
- Prepare for GAP audits and buyer expectations.
- Strengthen buyer confidence and market competitiveness.
- Access wholesale, institutional, and commercial markets requiring documented food safety programs.
Key Details
Date: November 2026, Date TBD
Location: Nutrition and Food Science Building, Logan, UT
Format: In Person
Join WaitlistQuestions? Email jose.brandao@usu.edu or call (435) 797-2231.