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  • FSPCA Preventive Controls for Human Food (PCQI)

    This course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 2.5 day course, designed by the Food Safety Preventative Controls Alliance (FSPCA), is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI.

  • Arkansas Association for Food Protection 2019 Annual Meeting

    Early Bird Registration Discount ends August 17, 2019.

  • Food Safety and Meat Microbiology School

    • Date September 17, 2019 – September 19, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Meat Science and Animal Biologics Discovery Building, 1933 Observatory Dr., Madison WI 53706
    • Website https://fri.wisc.edu/events_workshops.php

    Hosted by the Food Research Institute, University of Wisconsin-Madison

    Attendees will learn from industry and academic experts about pertinent topics impacting food safety systems and product safety. Topics include microbiology, sanitation programs, facility design, thermal processing, ingredients, new technologies, and more. Demonstrations and microbiology lab exercises will expand microbiological skills, sampling techniques, plant/equipment sanitary design, and product bacterial contamination prevention and control.

  • Preventative Controls for Human Food (PCQI) Part 1 and Part 2

    Sponsored by Matrix Sciences

    Blended Course - Part 1 is self-paced, online; Part 2 is instructor-led at this location

  • Foodborne Pathogens & Product Sampling Workshop

    As food safety professionals, it is our duty to ensure that the food we ship to our customers is not only high quality, but safe to eat. While most food safety professionals are intricately familiar with their manufacturing and sanitation processes, many don’t know enough about the foodborne pathogens themselves, to keep the company’s food safe for its consumers. Welcome to the world of foodborne pathogens… …consisting of approximately 250 different types of bacteria, viruses, parasites, molds, and algae. Because of the prevalence of these harmful microbes, there is an ever growing need for proper training and prevention of pathogen contamination in our food manufacturing processes. So do you know all that you should about these sneaky organisms? DURING THIS COURSE YOU WILL: ✓Develop an understanding of the most common pathogens found in food products, and the risks they pose to your company and its product ✓Determine processes to reduce the risk of pathogens throughout the manufacturing process and finished goods ✓Evaluate case studies with review of recalls and possible action plan resolutions ✓Understand the common methods of laboratory testing to provide a foundation for identifying an appropriate sampling and detection strategy for your company.

  • Indiana Environmental Health Association Annual Fall Education Conference

    • Date September 23, 2019 – September 25, 2019
    • Time 12:00 AM - 12:00 AM
    • Location South Bend, Indiana
    • Website https://www.iehaind.org/
  • Kansas Environmental Health Association 2019 Annual Fall Conference

    • Date September 24, 2019 – September 26, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Atrium Hotel and Conference Center, Hutchinson, KS
    • Website https://keha.us/

    CEU’s are available for those in need. Contact KEHA President, Robert Torres rtorres@prattcounty.org for more information.

  • Blended Human Food Preventive Control Qualified Individual (PCQI) Part 2: 1-day instructor led class

    This is a Food Safety Preventive Controls Alliance (FSPCA) class put on by Iowa State University (ISU), Center for Industrial Research and Services (CIRAS) and the Extension of Agriculture and Natural Resources (ANR). It is the second part that is required after the first part online is completed in order to receive your certificate as a Preventive Controls Qualified Individual (PCQI). The FSPCA PCQI class is the only PCQI class recognized by the FDA. Regulations require that companies have a PCQI as set forth by the FDA.

  • Colorado Association for Food Protection 2019 Annual Meeting

  • New Jersey Association for Food Protection 2019 Fall Meeting

  • Practical Food Defense Workshop

  • Iowa Association for Food Protection 2019 Annual Meeting

    • Date October 8, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Ames, Iowa
    • Website

    Contact Lynne Melchert at lynne.melchert@swissvalley.com for information.

  • Food Safety and Sanitation for Food Manufacturers Short Course

    Penn State University has been a leading provider of science-based food safety training for over 40 years. The Food Safety and Sanitation for Food Manufacturers Short Course continues this track record by offering a comprehensive 2 1/2-day program for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning and sanitizing, food allergen control, sanitary facilities and equipment design, food defense, pest control, and environmental monitoring. Lectures and lab sessions focus on control of pathogenic and spoilage microorganisms, plant and equipment design, safe handling of chemical products, allergen control, and educational strategies to get your workers involved and committed to your food safety plan.

  • Internal Food Safety Auditor Workshop

    • Date October 16, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Nampa, Idaho
    • Website https://fsnwllc.com
  • MANAGING MICROBIOLOGICAL TESTING AS A PREVENTIVE CONTROL VERIFICATION

    FDA’s final rule “Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food” requires that preventive controls be verified to ensure that they are consistently and effectively implemented. Verification procedures frequently take on the form of environmental and product microbiological testing. Establishing a testing plan is resource intensive and may create concerns regarding expense, effectiveness, and potential liability. In this symposium, speakers from government, industry, and academia will address considerations of where to test, testing frequency, rapid methods, statistical process control, role of environmental testing, role of existing literature and predictive modeling for validation, and responses to findings. Case studies will be presented and attendees will be engaged in break out groups to discuss strategies in developing effective testing programs.

  • Managing Microbiological Testing as a Preventive Control Verification

    FDA’s final rule “Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food” requires that preventive controls be verified to ensure that they are consistently and effectively implemented. Verification procedures frequently take on the form of environmental and product microbiological testing. Establishing a testing plan is resource intensive and may create concerns regarding expense, effectiveness, and potential liability. In this symposium, speakers from government, industry, and academia will address considerations of where to test, testing frequency, rapid methods, statistical process control, role of environmental testing, role of existing literature and predictive modeling for validation, and responses to findings. Case studies will be presented and attendees will be engaged in break out groups to discuss strategies in developing effective testing programs.

  • INOFOOD 2019

    • Date October 28, 2019 – October 29, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Santiago, Chile
    • Website https://www.inofood.cl
  • 10th Annual Food Regulatory & Quality Assurance Summit

    Hosted by Strategy Institute.

  • Pasteurizer Operators Workshop

    • Date October 29, 2019 – October 31, 2019
    • Time 07:30 AM - 02:45 PM
    • Location Erickson Food Science Building, Penn State University
    • Website http://agsci.psu.edu/pow

    Participants in this three day course will gain knowledge on the operation and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the compostition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning. The course focuses on the components of HTST pasteurization system, including instrument control systems, auxiliary equipment such as homogenizers and separators, and work flow technologies. Operation of the system is addressed from start-up through clean-up and sanitation. Requirements for the Pennsylvania Temporary Seal Program are addressed. Vat pasteurization and UHT processing are also discussed. Hands-on laboratory exercises in the pilot plant include a demonstration by the Pennsylvania Department of Agriculture of the quarterly regulatory tests conducted on the HTST system of the Penn State Berkey Creamery and an in depth view of charts and flow control devices. The course emphasizes interactive learning through the integration of the classroom discussions and hands-on exercises in the pilot plant and Berkey Creamery. Breaks and lunches encourage further discussion with the Penn State, regulatory and industry instructors.

  • China International Food Safety & Quality (CIFSQ) Conference

    More information about this meeting will be posted on our website in 2019.