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  • 5th International Poultry Meat Congress

    • Date April 24, 2019 – April 28, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Starlight Convention Center & Sunrise Park Resort, Antalya, Turkey
    • Website http://www.poultrymeatcongress.com
  • Georgia Association for Food Protection 2019 Spring Meeting

  • IAFP's European Symposium on Food Safety 2019

  • 2019 Food Safety Summit

  • IAFP Executive Board Meeting

  • Associated Illinois Milk, Food and Environmental Sanitarians 2019 Spring Conference

    • Date May 8, 2019 – May 9, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Bloomington, Illinois
    • Website http://www.aimfes.org/
  • Preventative Controls for Human Food (PCQI)

    Spnsored by Matrix Sciences

  • 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.

  • 3-A SSI 2019 Annual Meeting and Education Program

  • Practical Food Safety & HACCP Workshop

    • Date May 14, 2019 – May 15, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Boise, Idaho
    • Website http://www.fsnwlic.com
  • Practical Food Safety & HACCP Workshop

    • Date May 14, 2019 – May 15, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Boise, Idaho
    • Website http://www.fsnwllc.com

    Sponsored by Food Safety Northwest

  • IAFP's 10th Microbial Challenge Testing for Foods Workshop

  • HACCP For Food Processors

    Course Description: This course is recognized by the International HACCP Alliance, focusing on providing easy to understand steps to implementing a Hazard Analysis Critical Control Point (HACCP) system. Eurofins training is based on the Codex Alimentarius HACCP guidelines which form the foundation for future Global Food Safety Initiative (GFSI) approved food safety schemes. Learning Objectives: Understand the 7 principles of HACCP Learn how to conduct a Hazard Analysis effectively Who should attend? Food Safety Managers, quality assurance, quality control, regulatory affairs managers, department supervisors, HACCP team, or anyone who is interested in learning more about HACCP in the food processors industry.

  • IDF Mastitis Conference 2019

    Pre-conference will be held May 14, 2019. Technical tour will take place May 17, 2019.

  • New Jersey Association for Food Protection, 2019 Spring Seminar

  • 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, 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.

  • Food Microbiology Short Course

    • Date May 21, 2019 – May 23, 2019
    • Time 07:00 AM - 03:00 PM
    • Location Rodney A. Erickson Food Science Building
    • Website http://agsci.psu.edu/foodmicro

    The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products. The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens and/or their toxins such as E. coli O157:H7, Listeria, Salmonella, Campylobacter, spoilage and mycotoxigneic fungi, and mycotoxins.

  • 8th Workshop on Campylobacter Isolation and Identification from Foods

    • Date May 21, 2019 – May 22, 2019
    • Time 08:00 AM - 05:00 PM
    • Location Vermont Department of Health Laboratory, in Colchester, VT
    • Website http://go.uvm.edu/campy

    Who should attend this workshop?

    Microbiologists from food industry, federal agencies and academia with different backgrounds to discuss the best methods for the isolation of Campylobacter spp. from foods.

    How is the workshop organized?

    A combination of lectures and hands-on work in a microbiology laboratory to review the most successful techniques for the isolation and identification of Campylobacter spp. from foods.

    What will this workshop cover?

    • Sample collection and preparation
    • Best combinations of enrichment and agar plates for Campylobacter isolation
    • Use of filters for the isolation of Campylobacter spp.
    • Confirmation of isolates with phase contrast microscopy and latex agglutination test
    • Review of the performance standard for Campylobacter spp. in commercial poultry processing from USDA FSIS
    • Review ISO protocols

    What will you learn?

    At the end of the workshop, participants will be able to setup a food microbiology laboratory for the isolation and identification of Campylobacter spp. from foods.

  • Foreign Supplier Verification Program

    Course Description: This course will provide participants with the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA), which focuses on safe food practices. Learning Objectives: Hazard Analysis Foreign Supplier Verification FDA Oversight Who should attend? U.S.-based importers who meet the definition of “importer” in the FSVP rule, which includes those who own or are the consignee of food at the time of entry, or, if no owner or consignee exists, the U.S. agent or representative of the foreign owner. Others who have an interest in ensuring that the requirements of the FSVP rule are met, including brokers, exporters, foreign suppliers of food that will be exported to the U.S., persons/business owners who currently buy food from foreign sources, and representatives of foreign governments.

  • Good Laboratory Practices

    Course Description: Teaching the principles to 17025. Good Laboratory Practices for microbiological and chemical analysis within a food manufacturing plant. Learning Objectives: Understand guidelines for food laboratories Learn food safety and personnel safety best practices. Promote knowledge base to create/improve SOPs, statistical data analysis, instrumentation validation and more Who should attend? Quality assurance Personnel, Plant Management, Regulatory Affairs Manager, Lab Managers, Documentation Managers, Internal Auditors, Food Chemists and Microbiologists, Consultants