- November 04, 2014 - November 04, 2014
- MORE INFORMATION
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.
- November 04, 2014 - November 06, 2014
- MORE INFORMATION
This is a comprehensive, three-day workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility.
Detecting and Measuring Microbial (Unicellular Yeast) Growth on Food Products using Loss‐On‐Drying Moisture Analysis
The outcome of this investigation will offer new insights on a novel loss‐on‐drying approach to bioactivity measurement in food industries who wish to expand their breadth of microbial testing.
Before you begin evaluating vendors and solutions, you need to decide what’s most important for your business, and build a requirements list. You’ll find that almost all generic ERP applications have modules or applications to handle the non-manufacturing areas of your business. However, these systems usually lack certain key functionality required to handle manufacturing processes, especially those of food and beverage makers.
Wiley's Online Library
CLICK HERE to access the Food Science & Technology library section for various quality and safety topics.
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