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Event: Quality Control Workshop - GMP (Logan, Utah)

This workshop will provide the necessary training to insure solid, basic understanding of current good manufacturing practices as a prerequisite for a successful HACCP program. The workshop will cover topics such as sanitation, operating procedures, product identification & traceability, preventative maintenance and education & training of employees.

Event: HACCP Training (San Jose, Calif.)

This 2-day HACCP training course focuses on developing a preventative approach for controlling potential hazards and for staying in compliance with new industry and regulatory requirements. The course provides an interactive component to help build knowledge and awareness of each person's responsibility.

Event: Statistical Process Control Workshop (Logan, Utah)

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: Employee "Train-the-Trainer" Food Safety Workshop (Logan, Utah)

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: HACCP/HARPC for Agricultural Operations Online Training

SCS has developed an online training course for HACCP/HARPC for Ag Operations. This 3-week class includes: 3 live web-streamed workshops, 14 essential learning modules, online discussion forums, and access to the instructor throughout. Receive a certificate upon course completion, while saving time and eliminating travel expenses.

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...

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February/March 2015

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