Past Events

  1. May 17, 2017 - May 18, 2017, 8:00am - 5:00pm

    This workshop will cover the requirements that dairy laboratories must follow to comply with the Food Safety Modernization Act (FSMA) regulation.  This course will focus on best practices for monitoring and verifying each preventive control, and will include sampling, testing, corrective action, and management of records. You will learn about:

  2. Apr 26, 2017 - Apr 27, 2017, 8:00am - 5:00pm

    At this time the workshop is postponed. To be added to the wait list for the rescheduled course, please contact Heather Dean at dean.840@osu.edu. 

  3. Apr 6, 2017, 8:00am - 5:00pm

    At this time the workshop is postponed due to a family emergency with the speaker. To be added to the wait list for the rescheduled course, please contact Heather Dean at dean.840@osu.edu. 

  4. Mar 13, 2017 - Mar 16, 2017, 8:00am - 2:00pm

    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 or acidified foods. BPCS satisfies the training requirements specified in both the FDA and USDA regulations designed to prevent public health problems in low-acid and acidified low-acid canned foods. All processors of these food products must operate with a certified supervisor on hand at all times during processing.

  5. Feb 22, 2017 - Feb 23, 2017, 8:00am - 5:00pm

    The two-day pasteurization seminar that 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.

  6. Jan 25, 2017 - Jan 27, 2017, 8:00am - 1:00pm

    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

  7. Jan 23, 2017 - Jan 24, 2017, 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:

  8. Oct 25, 2016 - Oct 26, 2016, 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.

  9. Oct 18, 2016 - Oct 19, 2016, 8:00am - 5:00pm

  10. Oct 11, 2016 - Oct 13, 2016, 8:00am - 5:00pm

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