Food Quality

Whitepaper: Committing to a food safety culture

The food industry has come a long way in its practices to ensure that the supply of food is safe, and organizations like the Global Food Safety Initiative (GFSI) have been instrumental in promulgating and benchmarking food safety programs to ensure consistent application. However, more needs to be done to gain confidence and trust in the supply chain. In this article, you will gain an understanding of the importance of a culture-based approach to educating and training employees, and how this can help to...

Whitepaper: Safer food supply chains

The food industry is in the news and on the minds of consumers, manufacturers, regulators, and investors, and there is a new era of food safety on the horizon, which will potentially change the food manufacturing industry, and the ways they are regulated and assessed. The introduction of the FSSC 22000 has ushered in a whole new approach to risk management and quality assurance. In this article, you will gain an understanding of the changes taking place and learn how the food manufacturing sector can...

Event: SupplySide MarketPlace 2013 (Jacob Javits Center, New York, NY)

• April 30, 2013 - May 02, 2013
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The Ingredients to Drive a Healthier World are waiting to be discovered at SupplySide MarketPlace. This show is the global destination for decision-makers in the food, beverage, supplement and personal care industries. SupplySide MarketPlace - Explore, Discover, Innovate, Market.

Event: Penn State Mushroom Food Safety (Kennett Square, Penn.)

• March 26, 2013
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A one-day seminar focusing on the food safety risks associated with the production of whole and sliced mushrooms and control measures that prevent these risks. It provides basic information on the pathogenic microorganisms associated with mushrooms, personnel and facility control measures, sanitation, and testing.

Event: Penn State HACCP for Meat and Poultry Processors (West Chester, Penn.)

• September 10, 2013 - September 12, 2013
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This course covers the fundamentals of HACCP and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

Event: Penn State HACCP for Meat and Poultry Processors (University Park, Penn.)

• May 07, 2013 - May 09, 2013
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This course covers the fundamentals of HACCP and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

Event: Penn State Fundamentals of HACCP (University Park, Penn.)

• August 20, 2013 - August 22, 2013
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A 2-day basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Emphasis is on FDA regulated food products. This course is certified through International HACCP Alliance.

Event: Penn State Fundamentals of HACCP (Kennett Square, Penn.)

• March 27, 2013 - March 28, 2013
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A 2-day basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Emphasis is on FDA regulated food products. This course is certified through International HACCP Alliance.

Event: Snack Food Processing: Extruded Snacks and Tortilla Chips (Texas A&M University)

• March 10, 2013 - March 15, 2013
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17th Annual Practical Short Course on Snack Food Processing in Collaboration with The Snack Food Association.