Past Events

  1. Dairy Pasteurization Workshop

    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.

  2. FSPCA - Preventive Controls for Human Food Training (Blended Course)

    Feb 7, 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. Course Topics

  3. Introduction to Food Science Essentials (Online Course)

    Jan 22, 2018 through Mar 30, 2018, 8:00am - 5:00pm

    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.

  4. FSPCA - Preventive Controls for Human Food Training

    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

  5. (Cancelled) Introductory HACCP

    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:

  6. Advanced CIP

    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:

  7. Cleaning and Sanitation Basics

    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?

  8. Dairy 101: Introduction to Dairy Processing and Management

    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.

  9. Introduction to Food Science Essentials (Online Course)

    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

  10. Better Process Control School Acidified Food Only

    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:

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