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Event: HACCP for On Farm Operations

This IHA Accredited course teaches how to create a risk assessment plan for on-farm operations, with steps based on the proven HACCP model of risk assessment. Operations without CCPs (critical control points) still need risk assessment (per FSMA rules) - HACCP is relevant for you! The course will review GAPs and GMPs including microbial risk, water quality, sanitation and storage. You will also learn about the FSMA regulations and audits such as the GAPs Harmonized Standard (USDA GAP audit) and GFSI...

Event: Implementing SQF Training (Burbank, Calif.)

Learn how to navigate the SQF program with our 2-day training courses delivered by a highly qualified instructor (SQF Auditor/Consultant). This course provides an understanding of SQF principles and activities. Participants will learn strategies on how to gather resources required for development, implementation and maintenance of the program for positive ROI and workforce improvement, best practices to update documents, verify results, and prepare for audits.

Event: HACCP Training (Burbank, Calif.)

This 2-day HACCP training course focuses on developing a preventative approach for controlling potential hazards and to stay in compliance with new industry and regulatory requirements. The course ensures that employees gain the knowledge of food safety prerequisites, GMPs and HACCP principles and activities to integrate into systems. Participants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures; limits and...

Event: Implementing SQF Training (Davis, Calif.)

Learn how to navigate the SQF program with our 2-day training courses delivered by a highly qualified instructor (SQF Auditor/Consultant). This course provides an understanding of SQF principles and activities. Participants will learn strategies on how to gather resources required for development, implementation and maintenance of the program for positive ROI and workforce improvement, best practices to update documents, verify results, and prepare for audits.

Event: 15th Annual Practical Short Course on Food Extrusion: Cereals, Protein & Other Ingredients (Texas A&M University)

This program will cover detailed information on cereal grains, legumes, soy protein, dry extrusion; full fat soybean processing; extrusion-expelling of soybeans for making natural/organic soy flour; raw material selection, preparation and characteristics of soy flour.

Event: 2-Day Acidified Foods (Orange, Calif.)

This two day course applies to processors of acidified foods. Acidified foods include pickles, acidified vegetables, beans, puddings, tropical fruits, fish, salsa, etc.

Event: 4-Day Low Acid Foods Workshop (Orange, Calif.)

This four day course applies to processors of low-acid foods. These include all foods that are canned, low-acid foods, packed in jars, aseptically processed foods, shelf-stable puddings, etc.

Event: 4-Day Low Acid Foods Workshop (Orange, Calif.)

This four day course applies to processors of low-acid foods. These include all foods that are canned, low-acid foods, packed in jars, aseptically processed foods, shelf-stable puddings, etc.

Event: FSMA Preventive Controls Regulation Overview and Workshop with U.S. FDA (Twin Falls, ID)

This workshop will help attendees become more knowledgeable on upcoming significant changes to food safety regulations and will help them understand what potential modifications will need to be made to their food safety and HACCP programs. Instructors are Jeff Kronenberg of TechHelp and the University of Idaho, and Charles Breen, U.S. FDA.

Event: Thermo Scientific Food Safety Seminar Day (Norcross, Ga.)

Learn from leading experts about the latest issues and trends in the food safety industry, including food outbreaks, vehicles for food pathogens, best practices in food service, and more.

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April/May 2014

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