Past Events

  1. 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. 

  2. 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. 

  3. Mar 13, 2017 through 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.

  4. Feb 22, 2017 through 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.

  5. Jan 25, 2017 through 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

  6. Jan 23, 2017 through 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:

  7. Oct 25, 2016 through 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.

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

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

  10. Sep 14, 2016 through Sep 15, 2016, 8:00am - 5:00pm

    This course will provide attendees with a hands-on understanding of the necessary preparation steps, self-assessment, active auditing techniques and report writing skills required to become an effective internal auditor of food processing operations.  An overview of current FDA and private third party certification system requirements (GFSI & ISO) applicable to the food processing industry will provide the attendees with a benchmark to be used in assessment food processing plant operations. 

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