Articles by Section - Resources

Listing articles 151 to 160 of 484

Event: HACCP Training- For Seafood Industry (Miami, Calif.)

This International HACCP Alliance approved training course covers the methods of a Hazard Analysis Critical Control Point (HACCP) system. The focus of this 16-hour class is the fish and seafood industry -- harvesting, processing, transporting, distributing and retailing. Participants that attend this course will receive a "Certificate of HACCP Completion.”

Event: HACCP for On-Farm Operations (Visalia, Calif.)

This IHA Accredited course teaches you 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) - HAPPC is relevant for you! HAPC = Hazard Analysis and Preventative Controls.  

Event: GlobalG.A.P. Training (Salinas, Calif.)

The two-day GlobalG.A.P. training course provides a review of the general regulation, the certification system, and control points for the all farms, crops base and fruit and vegetable scopes. The controls points are actual audit checklists used by certification bodies during a GlobalG.A.P. audit or a fruit and vegetables operation. This course also includes online discussions, case studies, and question and answer sessions to understand how the GlobalG.A.P. system applies in practice.

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.




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February/March 2015

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