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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.

Event: 49th Annual Microwave Power Symposium - IMPI 49 (San Diego, Calif.)

The major technology exchange forum for microwave and radio frequency specialists, food company professionals, engineers, scientists, product and process developers, and marketers.

Event: 2015 International Grain Quality and Food Security Conference (Manhattan, Kan.)

The goal of this conference is to provide a global symposium on the technical, scientific, and economic opportunities and challenges involved in global grain-based food, feed, fiber, and fuel supply chains to assure food security through physical and economic access. Abstracts for oral presentations, posters and student competition accepted through April 10, 2015.

Event: BRC Global Standard for Food Safety Implementation & Internal Auditor Course (San Antonio, Texas)

The BRC Internal Auditor Course will focus on how to conduct internal audits in a facility against BRC Global Standard for Food Safety, ensuring a comprehensive audit system that is fundamental to food safety and product quality and providing confirmation that systems and procedures are operating effectively. The Internal Auditor Course is a one-day course; BRC Global Standard for Food Safety Introduction Course is a two-day course; and the combined course is a three-day program.

Event: Practical Compliance with FSMA's 7 Foundation Regulations (Logan, Utah)

In anticipation of the final publication of the Food Safety Modernization Act (FSMA) “Preventive Controls for Human Foods” as well as a like regulation for animal feed, and the Foreign Supplier Verification Program (FSVP) with its Third Party Certification regulation, this Workshop will review the details of each of these regulations and compare these to current industry best practices with identification of “game changers” that food processing and dairy plants need to identify in...

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February/March 2015

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