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Event: International HACCP Certification Course (Chicago, Ill.)

This HACCP Training course is designed for individuals that have responsibility for building, maintaining and updating plant HACCP programs that will meet customer, Safe Quality Foods (SQF), British Retail Consortium (BRC), International Food Standard (IFS), and Food Safety Standard Certification (FSSC) 22000 third party certification system requirements.

Event: Dairy Technology Workshop (Birmingham, Ala.)

This is an in-depth training program for individuals having responsibilities in Processing, Sanitation, and Quality Control Practices in dairy operations. The objective is to provide the participants with basic knowledge regarding the properties of milk, principles of sanitation, and quality control.

Event: Food Micro Short Course (University Park, Pa.)

The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety.

Event: Mango Food Safety Conference (McAllen, Texas)

This conference is a free information sharing event and industry members of all levels of the mango supply chain are encouraged to join. Keynote speakers will provide information about food safety guidelines and standards, high risk areas and suggested solutions for the mango industry, and much more.

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

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.)

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.)

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.)

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.)

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.)

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.

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October/November 2014

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