New workshop focuses on preventing food safety issues

East Campus pillars at enterance

May 18, 2016

Lincoln, Neb. — Food manufacturing owners, production supervisors, quality assurance managers and other food safety professionals are encouraged to attend the Preventative Controls for Human Food Course June 14-16. The course will be at the Holiday Inn Downtown, 141 N. Ninth St. in Lincoln.  

Developed by the Food Safety Preventive Controls Alliance, the course will be conducted by the alliance's lead instructors from the Food Processing Center at the University of Nebraska-Lincoln.

In recent years, food safety concerns have gained national attention, resulting in major changes in the food industry. The Food Safety Modernization Act was signed into law in 2011 to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it. The course will feature standardized curriculum recognized by the U.S. Food and Drug Administration. 

Upon successful completion of the course, participants will meet the requirements of a preventative controls qualified individual. The responsibilities of the qualified individual include to perform or oversee: preparation of the food safety plan; validation of preventative controls; records review; and reanalysis of the food safety plan

The registration fee is $599 per person, which includes the course materials and lunches. Accommodations are not included, but a room block has been set up at the Holiday Inn Downtown.  

Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. 

To register, visit For more information or to register by phone, contact Jill Gifford at 402-472-2819 or

Jill Gifford
National Food Entrepreneur Program Manager
Food Processing Center

Share to: