Articles by Section - Featured Industry Resource

Listing articles 11 to 20 of 181

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.

Whitepaper: Top 10 considerations for building a robust food safety management system

In this article, LRQA’s food safety expert, Vel Pillay, discusses the importance of looking beyond operational requirements to ensure food safety management systems are effective. You will learn the importance of having both a functioning management system and a robust HACCP program and gain insight from his step by step, simple and logical approach to building a robust food safety management system.

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...

Industry Video: Video: LRQA Training for Business Performance Improvement

With the right training, employees can significantly impact an organization’s ability to improve performance and reduce risk. Learn how LRQA links training with certification to verify that learning objectives translate into business performance improvement of your management systems.

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.




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August/September 2014

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