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Event: Advanced Sanitation Workshop (Logan, Utah)

This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. The objective is to provide the individual with advanced skills regarding the properties of cleaning and sanitation.

Event: Quality Assurance in Food Production Conference (Alexandria, Va.)

In a time where technology has taken over as the primary avenue of operation for many industries across the U.S. and abroad, quality assurance relies heavily on people who hold food safety to the highest regard and standard. This 2-day, executive level conference on quality assurance in food production will bring professionals together, who are equally committed in upholding the highest standard of quality and level of food safety.

Event: Implementing SQF Training - Version 7.2 (San Jose, Calif.)

As an SQF Training Center, we provide quality instruction and support materials to help you develop, implement, and manage a company’s SQF food safety and quality system. This course prepares attendees for the SQF Practitioner position or other support roles.

Event: Organic Processing Workshop (Logan, Utah)

This training is a version of the International Organic Inspector’s Association’s (IOIA) 100 Level NOP Processing Standards. Topics included are: the role of the USDA and Accredited Certification Agencies, Inspection and certification requirements, The handler’s responsibility to protect organic integrity, including sanitation and pest control, Record keeping standards and basic audit requirements, The National List of approved substances, ingredients and processing aids, Recipe...

Event: Advanced HACCP/HARPC Certification (Logan, Utah)

This applied HACCP/HARPC Workshop will use newly updated, practical and easy-to-understand HACCP/HARPC forms, team exercises and presentations by experienced instructors that will include information on how to address radiological hazards (FSMA requirement) and update existing or build new written HACCP/HARPC programs. Subjects covered include product descriptions, flow diagrams, written prerequisites, ingredient, packaging & processing, step-by-step hazard analyses, the HACCP Plan Summary Table, and...

Event: Food Microbiology Short Course (University Park, Penn.)

The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens and/or their toxins such as E. coli O157:H7.

Event: SQF 7.2 Implementation & Certification (Logan, Utah)

This Workshop is for food processing corporate and plant staff with little SQF training as well as experience and food processing corporate plant staff with responsibilities for updating existing SQF programs to the 7.2 Edition. The workshop is also designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help...

Event: asm2015 (New Orleans, La.)

The 115th General Meeting of the American Society for Microbiology will showcase the central role of microbes in the biosphere by communicating today's cutting edge science in the diverse areas of microbiology.

Event: Fundamental of Food Science (Penn State University)

This course teaches core concepts of Food Science. It is designed for technical personnel from other disciplines and nontechnical personnel who have little or no experience in the food industry. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition, sensory science, and packaging taught in the context of real-world food examples. The course includes a group project to manufacture a food product in the...

Event: Food and Airborne Fungi and Mycotoxins Short Courses (University Park, Penn.)

Designed to introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments.

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February/March 2015

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