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  • Advanced HACCP

    Ecolab offers training courses to help protect your customers, reputation and bottom line. You’ll leave this course with a solid understanding of the Hazard Analysis and Critical Control Point (HACCP) process and its vital importance to food manufacturing. Learn how to develop, implement and maintain a practical HACCP program. We have also partnered with the National Registry of Food Safety Professionals (NRFSP) and are including an OPTIONAL examination (taken outside of class) which if successfully completed will provide you with an additional HACCP Manager certification.

  • FSPCA Preventive Controls for Human Food

    The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual”. This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA. Successfully completing this course is one way to meet the requirements for a preventive controls qualified individual (PCQI).

  • Dairy Pasteurization Workshop

  • Implementing SQF Systems Edition 8

    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.

  • Seafood HACCP Segment 2 Workshop

  • Preventive Controls for Human Food

    This course, developed by the FSPCA, is the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual” under Title 21 of the Code of Federal Regulations (CFR) Part 117. The Preventive Controls for Human Food rule is intended to ensure safe manufacturing, processing, packaging and holding of food products in the United States. Even before the FDA published the final rulings for the Preventive Controls they created the Food Safety Preventive Controls Alliance (FSPCA). The alliance, originated in 2011 and is a collaboration of the FDA and academia to standardize an education/training program, providing the technical knowledge to the industry on how to work towards compliance with the Preventive Control ruling. The core components of the course are listed below: • Resources for and preliminary steps in developing a food safety plan including GMPs and other prerequisite programs • Hazard analysis and preventive controls determination • Monitoring preventive controls, verification and validation, and corrective actions/corrections, • Supplier Programs and Recall Plans • Record-keeping, and regulatory requirements Upon the successful completion of the course participants will receive a training certificate including the FDA recognition.

  • Detection and Characterization of Foodborne Pathogenic Bacterial Cells and Biofilms Using Confocal Micro-Raman Spectroscopy

    This FREE webinar is hosted by the Chinese Association for Food Protection in North America and will be presented by Dr. Xiaonan Lu from the University of British Columbia. The webinar will take place February 22, 2018 from 2-3 p.m. (Eastern Standard Time). To join this meeting, go to: https://fda.webex.com/fda/j.php?MTID=m4c11b64e41dcdc23adf5e8119cf842b9. If requested, enter your name and email address. If a password is required, enter the meeting password: 123456. Click "Join." Follow the instructions that appear on your screen.

    Meeting ID: 742 582 645
    Meeting Password: 123456 

  • Implementing the SQF Food Safety Code for Manufacturing (ed. 8)

    More and more food manufacturers and foodservice operators are seeking to implement Safe Quality Food (SQF) systems to improve their operations, protect consumers and meet the demands of food buyers. Taught by experienced SQF trainers, this two-day Ecolab course leads participants through the material, using practical exercises that reinforce learning. Ecolab is an Officially Licensed SQF Training Center.

  • Internal Food Safety Auditor

    Internal audits are a requirement of all food safety certification schemes (SQF, BRC, FSSC 22000). This course teaches the fundamentals of quality auditing principles, the establishment of food safety and quality criteria, and how to develop and implement an effective internal audit program. Learning Objectives: -Understand the basics of the audit process -Gain insight to auditing techniques and effective tactics -Create well-written audit reports and effectually follow through with corrective actions -Promote knowledge base to conduct thorough internal audits that add value to your food safety and quality plan Who should attend? Intended for those that are looking to improve and/or implement their facility’s internal audit program as well as those interested in gaining more knowledge of the internal auditor requirement set forth by GFSI schemes. Those involved in the industry include; Internal Food Safety Auditors, Second party auditors, Quality Control/Assurance personnel, Production Management/Supervisors, and Consultants.
  • Cyber Security Seminar

    This seminar will explore and define the increasing threats and challenges to cyber security faced by the food industry. It will also identify industry's potential vulnerabilites.

  • USP's Adulteration and Fraud in Food Ingredients and Dietary Supplements Workshop

  • Preventive Controls for Human Food

    This course, developed by the FSPCA, is the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual” under Title 21 of the Code of Federal Regulations (CFR) Part 117. The Preventive Controls for Human Food rule is intended to ensure safe manufacturing, processing, packaging and holding of food products in the United States. Even before the FDA published the final rulings for the Preventive Controls they created the Food Safety Preventive Controls Alliance (FSPCA). The alliance, originated in 2011 and is a collaboration of the FDA and academia to standardize an education/training program, providing the technical knowledge to the industry on how to work towards compliance with the Preventive Control ruling. The core components of the course are listed below: • Resources for and preliminary steps in developing a food safety plan including GMPs and other prerequisite programs • Hazard analysis and preventive controls determination • Monitoring preventive controls, verification and validation, and corrective actions/corrections, • Supplier Programs and Recall Plans • Record-keeping, and regulatory requirements Upon the successful completion of the course participants will receive a training certificate including the FDA recognition.
  • Bacterial Identification and Typing Seminar

    The 'magic' explained behind identification and typing systems from producers and real-life users.

  • Food Fraud Mitigation Level 1 Training: Mitigating the Risk of Food Fraud Using the USP Food Fraud Guidance (Classroom)

  • Hungarian Association for Food Protection 2018 Annual Meeting

    • Date March 1, 2018
    • Time 12:00 AM - 12:00 AM
    • Location Budapest, Hungary
    • Website

    For more information, contact Csilla Mohacsi-Farkas at farkas.csilla@etk.szie.hu,

  • HACCP Training Course

    This two-day HACCP training course is accredited by the International HACCP Alliance and is designed to educate and train individuals in HACCP systems development, implementation, and management. Ideal for plant HACCP team members, plant management teams, corporate executives, and anyone whose job function will impact the facility HACCP Plan. The HACCP course includes: Good Manufacturing Practices and Standards of Procedures Chemical, Physical, and Biological Hazards HACCP Plan Preliminary Tasks HACCP and Critical Control Points Critical Limits, Monitoring, and Corrective Actions Verification and Recordkeeping HACCP Plan/System Reassessment and Recalls HACCP in the Plant After completing the two-day HACCP course, participants should be able to identify critical control points, then establish a system for monitoring, verifying, and documenting those critical control points. Participants will receive a certificate of completion with the official seal of the International HACCP Alliance.

  • Beef Industry Safety Summit

    • Date March 6, 2018 – March 8, 2018
    • Time 12:00 AM - 12:00 AM
    • Location Richardson, Texas
    • Website http://www.bifsco.org/

    The Beef Industry Food Safety Council (BIFSCo) brings together representatives from all segments of the beef industry to develop industry-wide, science-based strategies to solve the problem of E. coli O157:H7 and other foodborne pathogens in beef.

  • Food Fraud Mitigation Training

  • Food Packaging Short Course

    This 2.5 day workshop will address principles of packaging science including legal and safety aspects, packaging functions and requirements, types of packaging materials, modified atmosphere packaging, active packaging, packaging for emerging processing technologies, shelf life and package testing, among other relevant topics. The course involves theory, demonstrations and hands-on experiences, along with presentations by packaging industry representatives.

  • FSPCA Preventive Controls for Animal Food 2.5 Day Course