Articles by Section - Featured Industry Resource

Listing articles 101 to 110 of 176

Event: Interpreting the BRC Standard for Food Safety

In depth understanding of the BRC (British Retail Consortium) Standard, one of the standards recognized as meeting the Global Food Safety Initiative (GFSI) requirements. Explains how to conduct BRC audits, classify non-conformances, and BRC certification.

Event: Implementing SQF 2000 Systems

Learn the basics of SQF and requirements of the SQF 2000 Code while developing a safe food quality plan. This class includes the process for auditing and certifying SQF Programs.

Event: Corrective Action and Root Cause Analysis

Basic tools for performing root cause analysis. These tools will assist in determining criteria for corrective actions; the difference between correction, corrective action, preventive action, and continual improvement.

Event: Process Auditing

Introduces the fundamental steps of process auditing while defining your processes, determining the scope of the audit, follow-up, and essential requirements.

Event: An Overview: GFSI Food Safety Approved Standards

Understanding implementation and maintenance of the food safety management standards, including how these apply to your specific industry. Agenda focuses on the needs and interests of the attendees, providing a sound understanding for a strong foundation in food safety and prerequisite programs.

Event: IMPI's Fall Short Course

"Developing Microwavable Products: Ingredients, Packaging, Preparation & Food Safety” Keynote Speakers: Sharon Franke, Good Housekeeping Research Institute, Joy Weis Daniel, Sharp Electronics (retired) & Steve Vlock,ConAgra Foods

Event: Food Quality Symposium

The Food Quality Symposium, features the ideal peer-to-peer networking environment for Top Level Executives in Safety, Quality Assurance (Q & A) and many other related fields within the food industry.

Webcast: From Saccharin to Stevia: Advances in Sweetener Analysis

Time: 8:00 am PDT / 11:00 am EDT / 15:00 GMT   Sweeteners, naturally derived or man-made, are compounds used to duplicate the taste of sugar, but typically contain a fraction of the calories. Many of these sweeteners, especially those derived from carbohydrates or containing carbohydrate subunits, lack a sufficiently active chromophore to be sensitively measured by HPLC with UV detection. Additionally, naturally derived sweeteners, such as stevia, contain many structurally similar compounds, which...

Event: IFS Logistics v2 - Drive Value and Boost Supply Chain Confidence

IFS Logistics is getting a facelift and will be re-released at the end of 2011. As the IFS standards gain momentum in the North American market, we invite you to join this Webinar to see how IFS Logistics can satisfy your customer needs, open global markets, and employ confidence in your company’s supply chain.

Event: Food Safety and Sanitation for Food Manufacturers Short Course - Penn State University, University Park, PA

A comprehensive 2 1/2-day program on the essentials of sanitation in food processing plants. This educational opportunity is offered for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning, sanitizing, and pest control. Lectures and Lab sessions focus on control of pathogenic and spoilage microorganisms, plant and equipment design, safe handling of chemical products, dry cleaning, allergen control, and educational strategies...




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February/March 2015

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