Past Events

  1. (Cancelled) Introductory HACCP

    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:

  2. (Cancelled) Better Process Control School Acidified Foods

    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:

  3. (Cancelled) Dairy 101: Introduction to Dairy Processing and Management

    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.

  4. Better Process Control School

    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.

  5. Dairy Lab Skills Enrichment Workshop

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

    2025 Dates TBD. Contact Heather Bell at bell.1534@osu.edu to be added to the waitlist. 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.

  6. Food Safety Document Development for Small Food Processors

    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.

  7. Advanced CIP

    Oct 17, 2018 through Oct 18, 2018, 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:

  8. Cleaning and Sanitation Basics

    Oct 16, 2018, 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?

  9. (Cancelled) Dairy 101: Introduction to Dairy Processing and Management

    Oct 2, 2018 through Oct 4, 2018, 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.

  10. Refrigerated Foods Association Fall Symposium

    Sep 24, 2018 through Sep 26, 2018, 8:00am - 5:00pm

    The Food Industries Center in collaboration with the Departments of Food Science and Technology and Animal Sciences will be hosting part of the activities of the Refrigerated Foods Association Annual Symposium. The symposium will take place in Columbus Sept. 24-26. Dr. Valente Alvarez, director of the Food Industries Center, will give a keynote presentation as part of the program.

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