Calendar of Events

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  • Introduction to Food Science

    By attending this course you will: -Gain an appreciation of the scope and breadth of the field of Food Science. -Improve understanding of fundamental chemistry of foods and the major molecular components of foods including proteins, carbohydrates and lipids. -Improve understanding of the science of food color, food flavor, nutrition, sensory evaluation and food microbiology. -Gain insight into the application of all these areas of food science to improve food safety and quality.

  • 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.

  • FSAI Science Conference 2019: The Science of Food Safety - What's our Future?

    • Date August 21, 2019 – August 22, 2019
    • Time 12:00 AM - 12:00 AM
    • Location The Convention Centre, Dublin, Ireland
    • Website

    Abstracts for this event will be accepted until 25 March 2019.

  • Food Spoilage & Shelf Life Studies Workshop

    Food spoilage causes massive loss of food supply and substantial economic damage to food companies worldwide. Understanding means of food spoilage, and performing an accurate assessment of shelf life, will help food manufacturers develop appropriate food processing, packaging and distribution strategies. Utilization of these appropriate strategies will reduce food waste and economic loss. COURSE OVERVIEW This course will review: ✓ Microorganisms involved in spoilage ✓ Mechanisms of spoilage ✓ Intrinsic and extrinsic factors to control microbiological spoilage ✓ Principles and design of shelf life studies ✓ Technologies for extending shelf life of products Who should attend: Product Development Professionals, Quality Control Personnel, and Food Safety Personnel are all encouraged to attend.

  • Arizona Environmental Health Association 2019 FDA Pacific Region Retail Food Seminar

    • Date September 9, 2019 – September 12, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Mesa, AZ
    • Website
  • Mexico Association for Food Protection 2019 Annual Meeting

    • Date September 11, 2019 – September 13, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Monterrey, Mexico
    • Website

    For more information, contact

  • FSMA: Preventive Controls for Human Foods (Ecolab Food Safety Institute)

    with a solid understanding of how to develop a food safety plan using the Hazard Analysis and Risk-Based Preventive Controls methodology required under the FDA’s Food Safety Modernization Act (FSMA) Preventive Controls for Human Foods Final Rule. Course meets FSMA training requirements for Preventive Controls Qualified Individual using the Food Safety Preventive Controls Alliance (FSPCA) curriculum officially recognized by the FDA and Association of Food and Drug Officials (AFDO). WHO SHOULD ATTEND: • Those wishing to gain an in-depth understanding of the Hazard Analysis and Risk-Based Preventive Controls methodology • Managers planning to implement a FSMA compliant food safety plan • Anyone wishing to serve as the Preventive Controls Qualified Individual (PCQI) within their facility • Anyone involved with either the development, support or implementation of a FSMA compliant food safety plan within their facilities • Managers or other personnel who are new to their roles at locations where a FSMA compliant food safety plan will be developed and implemented • Food safety auditors and consultants Note: It is recommended that participants have some knowledge of the food industry before taking this course. COURSE DETAILS: • Two and a half day course (8 a.m. to 5:30 p.m., 8 a.m. to 12:00 p.m. on day 3) • Course follows FSPCA approved curriculum, taught by AFDO registered lead instructors • Small classes with practical exercises (participant–trainer ratio is 25:1) • Comprehensive course manuals with reference materials are provided • Official FSPCA-AFDO certificates of completion are provided to participants who actively participate in the course and exercises • Voucher to take National Registry of Food Safety Professionals (NRFSP) HACCP manager exam included at additional cost YOU’LL LEARN: • How to identify and control food safety hazards • To recognize the relationship between FSMA and food safety • How to develop, implement and maintain a FSMA compliant food safety plan

  • Arkansas Association for Food Protection 2019 Annual Meeting

    Early Bird Registration Discount ends August 17, 2019.

  • Georgia Association for Food Protection (GAFP) Fall 2019 Meeting

    • Date September 16, 2019
    • Time 12:00 AM - 12:00 AM
    • Location University of Georgia's Center for Food Safety, Athens, GA
    • Website
  • 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

    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
  • 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

    CEU’s are available for those in need. Contact KEHA President, Robert Torres 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 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.