Past Events

  1. Apr 26, 2022 through Apr 28, 2022, 9:00am - 4:00pm

    This course has been postponed, and the new date will be announced soon. Contact Heather Bell to be added to the waitlist at bell.1534@osu.edu  PCQI Training: Preventive Controls for Human Food This online three-day course uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for FSMA training.

  2. Apr 19, 2022 through Apr 20, 2022, 9:00am - 4:00pm

    This course has been postponed, and the new date will be announced soon. Contact Heather Bell to be added to the waitlist at bell.1534@osu.edu  This online, two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations. Topics covered:

  3. Mar 14, 2022 through Mar 17, 2022, 8:00am - 5:00pm

    The Better Process Control School (BPCS), offered by The Ohio State University's Wilbur A. Gould Food Industries Center, is required by FDA and USDA-FSIS for processors of low-acid and acidified foods. These processors must operate with a certified individual on-site at all times during processing. Upon successful completion of this four-day certificate course, supervisors of thermal processing systems, acidified food operations, and container closure evaluation programs will be qualified to meet U.S. regulatory requirements.

  4. Feb 21, 2022 through Feb 24, 2022, 8:00am - 5:00pm

    Descripción del curso Temas del curso Requisitos para la certificación Costo de inscripción

  5. Nov 10, 2021 through Nov 11, 2021, 8:00am - 5:00pm

    This two-day short-course will bring together highly recognized CIP experts including plant engineers, scientists, chemists, regulators, and technicians to provide the latest information and applications in CIP cleaning and sanitation of food and dairy processing plants. The course includes multiple hands-on sessions to increase technical knowledge through applied training. Course Topics:

  6. Nov 9, 2021, 8:00am - 5:00pm

    This one-day short-course is an introduction to cleaning and sanitation in food and dairy processing operations. This course combines live lectures and demonstrations from our pilot plant facilities. Participants will have the opportunity to interact and ask questions throughout the course. Course Topics:

  7. Oct 18, 2021 through Oct 21, 2021, 8:00am - 5:00pm

    Descripción del curso Temas del curso Requisitos para la certificación Costo de inscripción

  8. Jul 13, 2021 through Jul 15, 2021, 9:00am - 5:00pm

    Our traditional in-person pasteurization course is going virtual! The 2.5-day online Dairy Pasteurization Workshop gives participants an excellent overview of the concepts of the High Temperature Short Time (HTST) pasteurization system including the key components, their function and regulatory requirements per the PMO as it relates to the Time, Temperature and Pressure relationships of dairy product manufacturing. Live, virtual experiences will be conducted utilizing a PMO approved HTST system.

  9. Apr 27, 2021 through Apr 29, 2021, 9:00am - 4:00pm

    PCQI Training: Preventive Controls for Human Food This online three-day course uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for FSMA training. Course Topics

  10. Apr 20, 2021 through Apr 21, 2021, 9:00am - 4:00pm

    This online, two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations. Topics covered:

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