Past Events

  1. Nov 11, 2019 through Nov 13, 2019, 8:00am - 12:00pm

    PCQI Training: Preventive Controls for Human Food This 2 ½ 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

  2. Oct 23, 2019 through Oct 24, 2019, 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:

  3. Oct 22, 2019, 8:00am - 5:00pm

    This one day short-course is an introduction to cleaning and sanitation in food and dairy processing operations. Course Topics: Basic Microbiology Characterization of Process Soils Basic Sanitation Chemistry and Water Quality Cleaning Methodologies Master Sanitation Schedules Monitoring and Verification of Cleaning Regulatory Basics and Recordkeeping Who Should Attend?

  4. Aug 21, 2019 through Aug 22, 2019, 8:00am - 5:00pm

    This 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:

  5. Jun 19, 2019 through Jun 20, 2019, 8:00am - 5:00pm

    The Better Process Control School Acidified Foods course of The Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of acidified foods. This course is designed for anyone in the food industry that is involved with processing shelf stable foods in glass containers and closure evaluation. This can include acidified food processors, operating supervisors, and food plant personnel. Topics covered:

  6. Apr 9, 2019 through Apr 11, 2019, 8:00am - 5:00pm

    In ​this ​course, ​participants ​learn ​the ​processing ​technologies ​and ​practices ​of ​a ​fluid ​milk ​plant ​operation ​from ​the ​farm ​to ​receiving, ​to ​manufacturing, ​all ​the ​way ​to ​the ​customer. ​Areas ​of ​study ​are ​fluid ​milk, ​yogurt, ​cheese ​and ​frozen ​dairy ​desserts.

  7. Apr 2, 2019 through Apr 4, 2019, 8:00am - 5:00pm

    The two and a half day pasteurization course gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (High temperature, short time) pasteurization system. Hands-on experience will be facilitated with a simulator featuring flow diversion device, instrumentation controls (STLR), pressure differential controllers and visual observation of various HTST flow schemes.

  8. Mar 11, 2019 through Mar 14, 2019, 8:00am - 5:00pm

    The Better Process Control School (BPCS) of The Ohio State University Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of low-acid and acidified foods. All processors of these food products must operate with a certified supervisor on hand at all times during processing. Upon completion, the four-day course certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods.

  9. Feb 6, 2019 through Feb 7, 2019, 8:00am - 5:00pm

    This workshop will cover the requirements that dairy laboratories must follow to comply with updated PMO and FSMA regulations, and participants will build their knowledge on laboratory best practices and develop their skills related to sampling, testing, monitoring, verification, corrective action, troubleshooting, and management of records. In addition to classroom instruction, “Hands-On” sessions with experienced instructors will be included in this course to critique your sampling and lab techniques. Attendees will learn:

  10. Dec 13, 2018, 8:00am - 5:00pm

    If you are a small-scale food producer there is required documentation you will need to complete to be compliant with the Food Safety Modernization Act (FSMA). This includes documentation of your size exemption as a “qualified facility” and various food safety programs. This workshop is intended for small (< $1 million in sales/year) producers of fermented, canned, and other shelf-stable foods. This one-day course is a hands-on opportunity for processors to develop their food safety documentation in small groups with individual coaching from instructors.

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