Calendar of Events

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  • IAFP's 6th Latin America Symposium on Food Safety

  • Georgia Association for Food Protection's 2018 Annual Meeting

    • Date September 26, 2018
    • Time 12:00 AM - 12:00 AM
    • Location Atlanta, Georgia
    • Website
  • Sensory Evaluation Course

  • Preventive Controls for Animal 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 507 (21 CFR Part 507). The Preventive Controls for Animal Food rule is intended to ensure safe manufacturing, processing, packaging and holding of animal food products in the United States. The Food Safety Preventive Controls Alliance (FSPCA) 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: Distinguish between Current Good Manufacturing Practices (CGMPs), other prerequisite programs, and preventive controls and where they fit into the regulatory framework. Understand the hazard analysis process and resources to help conduct an analysis. Learn concepts needed to build a food safety plan. Upon the successful completion of the course, participants will meet training requirements for a Preventive Controls Qualified Individual (PCQI) under the Preventive Controls for Animal Food rule and receive a training certificate including the FDA recognition. $895

  • Food Waste and Sustainability: Strategies to Improve Food Safety, Food Security, and Nutrition

    Food production needs to be a sustainable endeavor that considers environmental, social, and economic issues. Food waste works against sustainability in all three of these areas. The Food Research Institute of the University of Wisconsin-Madison and the Institute for Food Safety and Health will co-host “Food Waste and Sustainability: Strategies to Improve Food Safety, Food Security, and Nutrition” on September 27 in Burr Ridge, Illinois. This symposium will bring together representatives from industry, academia, and government to discuss ways in which food sustainability can be improved and food waste decreased without compromising food safety, food security, or nutrition. Sessions will cover agricultural issues and solutions related to sustainability in food production, approaches to reducing food waste in manufacturing of various food products, and ways to minimize waste in retail and restaurant environments. Consumer and social issues related to sustainability and food waste will be addressed. Additional presentations will discuss the role of supply chain management, date labeling, and cold chain management in improving sustainability in the food supply and reducing waste.

  • Making Sense of the Numbers: Statistics for Food Scientists

  • Food Safety Net Services (FSNS) HACCP Training Sanitation Course

  • 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 $795
  • Microbiology and Food Safety Course

    This event is sponsored by Food Safety Net Services.

  • Preventive Controls for Human Food Three-Day Course

  • Foreign Supplier Verification Program

    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. This course is designed for: 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. The FSVP curriculum was designed by regulatory, academia, and industry professionals and developed with funding from FDA as part of the FSPCA. In contrast to the Preventive Controls (PC) rules, the FSVP rule does not require you to attend a training program following a “standardized curriculum” recognized by FDA. Attending this course, however, will help you understand the FSVP requirements and how those requirements can be met in your particular circumstance. $795
  • Foreign Supplier Verification Program

    This course provides participants the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the FDA.

  • Food Safety Net Services (FSNS) Implementing the BRC Global Standard for Food Safety - Issue 8/Internal Auditing

  • BRC Lead Auditor

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

  • Food Safety and Quality Assurance Executive Study Group Conference

    Our annual conference brings you face-to-face with experienced colleagues and cutting-edge ideas. Speakers and content are focused on responsibilities you handle daily, including FDA insights, food safety regulations, foodborne illness, health inspections and allergens — exclusively as they apply to the restaurant industry.

  • HACCP for Food Processors

    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. $795
  • FSMA Rule Readiness Training - Internal Auditor Workshop

    • Date October 10, 2018
    • Time 12:00 AM - 12:00 AM
    • Location The Riverside Hotel, Boise, Idaho
    • Website
  • Preventive Controls for Human Food

    Those who complete this 2.5-day course meet the FDA requirements to become a Preventive Control Qualified Individual (PCQI).

  • FSMA Rule Readiness Training - Advanced FSMA Workshop

    • Date October 11, 2018
    • Time 12:00 AM - 12:00 AM
    • Location The Riverside Hotel - Boise, Idaho
    • Website
  • 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