Past Events

  1. Jul 25, 2018 through Jul 27, 2018, 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. Jul 23, 2018 through Jul 24, 2018, 8:00am - 5:00pm

    For 2019 course information, please visit: www.go.osu.edu/haccp19 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. Jul 2, 2018 through Jul 5, 2018, 8:00am - 5:00pm

    CURSO DIRIGIDO A Gerente, Supervisores de sistemas de proceso térmico, personal de plantas de alimentos quienes trabajan con alimentos empacados, envasados y enlatados de baja acides y acidificados, supervisores de aseguramiento de calidad, auditores e inspectores, personal de gobierno y academia que trabajan con alimentos procesados y enlatados. El BPCS es un requisito de FDA y USDA para procesadores de alimentos baja acides y acidificados.

  4. Jun 13, 2018 through Jun 14, 2018, 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:

  5. May 16, 2018 (All day)

    PCQI Training: Preventive Controls for Human Food This blended 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.

  6. Apr 11, 2018 through Apr 13, 2018 (All day)

    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. Apr 9, 2018 through Apr 10, 2018, 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. Mar 12, 2018 through Mar 15, 2018, 8:00am - 5:00pm

    2019 Course Information Can be found here: https://foodindustries.osu.edu/bpcs

  9. Feb 28, 2018 (All day)

  10. Feb 20, 2018 through Feb 22, 2018, 8:00am - 5:00pm

    The two and a half 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.

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