Past Events

  1. Dec 6, 2017 through Dec 8, 2017, 8:00am - 5:00pm

    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. Dec 4, 2017 through Dec 5, 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:

  3. Nov 1, 2017 through Nov 2, 2017, 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:

  4. Oct 31, 2017, 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?

  5. Oct 10, 2017 through Oct 12, 2017, 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.

  6. Oct 2, 2017 through Dec 8, 2017 (All day)

    This introductory online based training is focused on the essential elements of food science and technology. The course allows and encourages collaboration between participants and provides an outstanding platform for networking. Completion of Introduction to Food Science Essentials will provide participants with a firm foundation of food science knowledge to be immediately applied in their current positions. Course Description

  7. Jun 14, 2017 through Jun 15, 2017, 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:

  8. May 17, 2017 through 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:

  9. Apr 26, 2017 through 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. 

  10. 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. 

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