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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: HACCP Workshop (Utah State University)

HAACP is an internationally recognized food safety system. This course will provide training to develop and implement a HACCP system. The course will focus on dairy and juice. Participants will receive help designing a plan for their company.

Event: Quality Control Workshop - GMP (Utah State University)

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 and traceability, preventive maintenance, and education and training of employees.

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: Safe Quality Foods Workshop (Utah State University)

The workshop is 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 companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits.

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: 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: Fundamentals of Food Science Short Course (University Park, Penn.)

The course is designed for technical personnel who have little or no experience in the food industry.

Event: 48th Annual Microwave Power Symposium - IMPI 48 (New Orleans, La.)

The major technology exchange forum for microwave and radio frequency specialists, engineers, scientists, product and process developers, and marketers. (Just prior to the annual IFT conference.)

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.

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December/January 2015

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