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Event: Advanced Sanitation Workshop (Utah State University)

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: Supplier Food Safety Management (Rosemont, Ill.)

The workshop is science based and was designed to help companies identify, quantify, and mitigate risks from ingredients, packaging, equipment, and services. The approach taught is consistent with HACCP, GFSI schemes (SQF, BRC), and proposed FSMA requirements which broaden a dairy company’s accountability for its suppliers. Attendees will learn how to use a toolkit that assesses supply/suppliers for food safety hazards and will help determine appropriate prevention and mitigation steps. Participants...

Event: Employee “Train-the-Trainer” Food Safety Workshop (Utah State University)

This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process.

Event: Artisan/Farmstead Food Safety Workshop (Austin, Texas)

As artisan cheeses continue to gain popularity among consumers, there is a growing demand for distribution including farmer’s markets, retail, and foodservice outlets. The distinct nature of artisan and farmstead cheesemaking creates unique food safety practices and protocol that must be followed. Workshop will feature best practices for pathogen control and provide training to attendees on areas such as GMPs, preventative controls, sanitation, microbial controls, and testing.

Event: Food Safety Modernization Act Workshop (Utah State University)

This in-depth one-day workshop will identify food plant operational requirements of the 2011 Food Safety Modernization Act (FSMA), including; Food Plant Registration, Mandatory recall, Administrative detention of products, Monetary penalties for individuals and companies, Produce Safety, The HACCP like “Preventative Controls”, Use of FDA-Accredited Laboratories, Environmental Monitoring, Supplier Verification, Allergen Control, and Finished Product Traceability.

Event: Statistical Process Control Workshop (Utah State University)

Statistical process control is a tool used to control quality and improve business success. During this course, participants will learn about the history of SPC, variation, control charts, run charts, and a variety of statistical tools. Using real life examples participants will have a broad, basic understanding of the SPC tools used in the business world.

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

This course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment.

Event: GFSI Focus Day India 2014 (New Delhi)

GFSI Focus Days aim at raising awareness around GFSI on a global scale and specifically in regions that are less familiar with the work of the Initiative.

Event: Dairy Plant Food Safety Workshop (Plymouth, Wis.)

Participants learn best practices and practical approaches for pathogen control through short lectures and hands-on small group sessions which include microbial swabbing techniques and strategies, evaluating sanitary design, and developing standard sanitation operating procedures (SSOPs). The workshop will help attendees understand how to build HACCP pre-requisite programs and prepare the attendees for new Preventive Controls requirements of FSMA. Significant learning comes from student interactions with...

Event: Artisan/Farmstead Food Safety Workshop (Storrs, Conn.)

As artisan cheeses continue to gain popularity among consumers, there is a growing demand for distribution including farmer’s markets, retail, and foodservice outlets. The distinct nature of artisan and farmstead cheesemaking creates unique food safety practices and protocol that must be followed. Workshop will feature best practices for pathogen control and provide training to attendees on areas such as GMPs, preventative controls, sanitation, microbial controls, and testing.

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April/May 2014

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