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  • Food Safety & Sanitation Short Course for Food Manufacturers

    • Date October 16, 2018 – October 18, 2018
    • Time 12:00 AM - 12:00 AM
    • Location Erickson Food Science Building, Corner of Curtin & Bigler Roads University Park, Pennsylvania 16802
    • Website http://agsci.psu.edu/sanitation

    Is your company ready for FSMA? The Food Safety Modernization Act (FSMA) has been described as the most sweeping reform of our food safety laws in more than 70 years. Never before has it been so important for every person working in the food industry to have basic and applied knowledge of food safety and sanitation practices that prevent contamination of foods. 

    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.

  • HACCP Training Course

    This event is sponsored by Food Safety Net Services.

  • HACCP Plan Development for Food Processors

    Discover the basic concepts of HACCP and how to develop a plan for your company This three-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you'll complete hands-on exercises covering how to: Conduct a hazard analysis of your food process, including proper flow charting. Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point. Establish critical limits for each control point. Establish monitoring procedures and corrective actions. Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe. Establish recordkeeping and documentation procedures. Plus, you will review examples of real HACCP plans and learn about common reasons why HACCP plans fail, so you can make sure your plan succeeds. HACCP plan implementation procedures, as well as problems you may face when implementing a HACCP plan and potential solutions for those issues, will also be covered. Protect Your Business's Reputation with an Effective HACCP Plan No company can afford to have a sub-standard HACCP plan. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety. HACCP Plan Development Course Format Donna Schaffner, a trained Lead Instructor with the International HACCP Alliance (IHA), will guide you through every step of the HACCP plan development process so you don't get overwhelmed. In addition to lectures, this course will feature many opportunities for interaction and participation through group exercises, presentations, and discussions. Participants who successfully complete the program (including the final exam) will receive a certificate of completion affixed with the IHA seal.
  • Foodborne Pathogens: What you should know

    Overview: With the world of foodborne pathogens consisting of approximately 250 different types of bacteria, viruses, parasites, molds, and algae, there is an ever growing necessity for proper training and prevention of pathogen contamination. Due to the large number of known pathogens, this course will focus on the highest risk pathogens; those most commonly reported to the FDA and present the largest health risk. Objectives: • Promote an understanding of the most common pathogens found in food products, and the risks they pose to your company and its products • Determine processes to reduce the risk of pathogens throughout the manufacturing process and in finished goods • Evaluate case studies with review of recalls and possible action plans for resolution • Understand the common methods of laboratory testing to identify an appropriate detection plan for your company.
  • British Columbia Food Protection Association's One-Day Food Safety Workshop

    Keynote Speaker at this workshop is Dr. Linda Harris, University of California - Davis, and an IAFP Past President.

  • Environmental Monitoring Program

    Course Description: Covers microbiological hazards, allergens and allergen validation. Including Listeria and Salmonella mapping and sampling selection. Learning Objectives: - Understand the importance of a robust environmental monitoring program - Gain insight to sampling techniques, where to sample and frequency of sampling, target organisms, and data management. - Promote knowledge base to conduct environmental testing that adds value to your food safety and quality plans. Who should attend? Intended for those that are looking to improve and/or implement their facility’s environmental monitoring program as well as those interested in gaining more knowledge of the environmental monitoring requirement set forth by GFSI schemes. Those involved in the industry include; Quality Control/Assurance personnel, Production Management/Supervisors, Sanitation personnel, and Consultants. $795
  • Microbiology and Food Safety Course

    This event is sponsored by Food Safety Net Services.

  • SQF International Conference

    • Date October 23, 2018 – October 25, 2018
    • Time 12:00 AM - 12:00 AM
    • Location Marriott Marquis Atlanta, Atlanta, Georgia
    • Website http://www.sqfconference.com

    The online proposal submission portal for this conference closes at March 19 or once 100 submissions are received. To submit a proposal, go to https://www.conferenceabstracts.com/cfp2/login.asp?EventKey=KJGRVCGM&utm_source=2018%20SQF%20Conference%20-%20Call%20for%20Proposals-%20portal&utm_medium=email&utm_campaign=SQFconf18&utm_content=SQFconf18.

  • Pasteurizer Operators Workshop

    • Date October 23, 2018 – October 25, 2018
    • Time 07:30 AM - 03:00 PM
    • Location University Park, PA
    • Website http://agsci.psu.edu/pow
    Participants in this three day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the composition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning. The course focuses on the components of the HTST pasteurization system, including instrument control systems, auxiliary equipment such as homogenizers and separators, and flow control technologies. Operation of the system is addressed from start-up through clean-up and sanitation. Requirements for the Pennsylvania Temporary Industry 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.
  • Implementing the BRC Global Standard for Food Safety - Issue 8 and Internal Auditing

    This event is sponsored by Food Safety Net Services.

  • Korea Association for Food Protection 2018 Annual Meeting

    • Date October 24, 2018 – October 25, 2018
    • Time 12:00 AM - 12:00 AM
    • Location Yeosu Convention Center, Yeosu, South Korea
    • Website

    For more information, contact Kunho Seo at bracstu3@konkuk.ac.kr.

  • SQF Ed. 8 Certification and Adding Quality

    Join us for a complimentary Live Learning Lunch with ASI Food Safety as we discuss how to add Quality to your SQF ed 8 Certification. We will have time at the end for live questions and answers.

  • Dubai International Food Safety Conference (DIFSC) and IAFP's Fifth Middle East Symposium on Food Safety

  • Colorado Association for Food Protection Annual Meeting & Networking Event

  • Implementing SQF Systems

    Course Description: As a licensed SQF training center, Eurofins enables suppliers to gain further insight on the application of the SQF code within their own facility. This comprehensive course focuses on learning how to implement the Safe Quality Food (SQF) scheme. Learning Objectives: -Understanding the SQF code -Promote knowledge base to facilitate the successful implementation of an SQF system -Utilize a HACCP based approach to managing food safety. Prerequisite Programs: HACCP Who should attend? Food Safety Managers, Internal food suppliers, food safety auditors, quality assurance, quality control, regulatory affairs manager department supervisors, or anyone who is interested in becoming an SQF practitioner and advancing their SQF knowledge of food safety and quality management systems. $795
  • HACCP Training Course

    This event is sponsored by Food Safety Net Services.

  • Validation Sampling Plans for Process Validation [Latest]

    Overview: Select from among these sampling plans that plan which offers the best balance between the number of units tested and the risk of failing the validation How to identify when sampling plans for other properties are required for things like precision, accuracy, homogeneity and failure rates Why should you Attend: In the medical device industry acceptance sampling plans are required for Validation/Verification/Effectiveness studies that must: Be based on a written procedure Aligns the plans to risk Provides a valid statistical rationale Areas Covered in the Session: Claims that can be made when passing a sampling plan How to select a sampling plan to make a specific claim Different types of sampling plans including single, double and variables How to reduce the number of units tested Who Will Benefit: Process Engineers and Management Design Engineer and Management Regulatory and CAPA Personnel Statisticians Speaker Profile: Wayne Taylor is a leading expert on the application of Statistics to the Medical Device and other FDA regulated industries. His new book Statistical Procedure for the Medical Device Industry sets the standard for applying statistics in compliance with Section §820.250, Statistical Techniques of the Code of Federal Regulations. Event Fee: One Dial-in One Attendee Price: US $150.00 Contact Detail: Compliance4All DBA NetZealous, Phone: +1-800-447-9407 Email: support@compliance4All.com

  • Dairy Practices Council 49th Annual Conference

  • Secrets to Environmental Monitoring Programs & Risk Management

    Overview: While some companies are still in the early stage of setting up an appropriate Environmental Monitoring Program (EMP), others struggle with how to respond to pathogen-positive results from their existing programs. This workshop will help companies understand the fundamentals and requirements for implementing an EMP, approaches in managing the data, and taking corrective actions as part of the environmental control and risk management strategy. Why EMP? Foodborne pathogens may hide in the corners and crevices of your equipment and production facility, avoiding eradication by routine sanitation procedures. These pathogens in turn cause widespread recalls and outbreaks that take lives and destroy brand reputations. FDA’s Food Safety Modernization Act (FSMA) requires food processing facilities to mitigate this risk, by conducting a hazard analysis and implementing risk-based preventive controls. Environmental control and monitoring are integral parts of this required risk management.
  • BRC: FS Issue 7 To 8 Conversion For Sites

    BRC was the first food safety standard to be benchmarked by GFSI and promotes consumer assurance in certified suppliers.