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Regulatory Requirements

IFS@CU collaborating programs offer trainings to meet federal and New York State regulatory requirements. The food safety extension teams lead trainings on the FDA's Food Safety Modernization Act (FSMA) Preventive Controls for Human Food, Preventive Controls for Animal Food, Produce Safety, and Foreign Supplier Verification Programs. Additional regulatory courses include Hazard Analysis and Critical Control Points (HACCP) for meat, seafood, dairy, and juice; Better Process Control School; and Good Manufacturing Practices Part 117.

The Dairy Extension program also offers several New York State regulatory courses such as Dairy Processing Plant Superintendent, Dairy Laboratory Regional Workshops and Certified Milk Inspectors Training School.

Course links