Calendar of Events

Suggest an Event

  • 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

  • Internal Food Safety Auditor

    Course Description: 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.

  • IFT 2019 Annual Event and Food Expo

    • Date June 2, 2019 – June 5, 2019
    • Time 12:00 AM - 12:00 AM
    • Location New Orleans, Louisiana
    • Website https://www.iftevent.org/
  • Advanced HACCP

    Course Description: The Advanced HACCP course gives you the foundation needed to utilize verification, internal auditing, and corrective action management activities to promote continuous improvement and ensure a robust HACCP program. It is critical to continually review and evaluate the effectiveness of your HACCP program with respect to regulatory updates, process flow changes, emerging hazards and new product development. Who should attend? Quality Assurance/Control Managers/Employees, Regulatory Affairs as well as Production and Distribution Supervisors/Personnel, or anyone who is interested in learning more about taking their HACCP program to the next step!

  • Food and Airborne Fungi & Mycotoxin Short Course

    The Food and Airborne Fungi and Mycotoxins Short Course is designed to introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments. The short course is delivered in a classroom and laboratory environment and includes a mixture of theory, demonstrations, and laboratory activities. Participants will develop a detailed understanding of the methods used to isolate, detect, and identify food and airborne fungi and mycotoxins. The program also provides a basic understanding of the ecology of fungi in foods and processing environments. This short course is intended for those who work with food and environmental microbiology issues, including food scientists, microbiologists, quality management and food processing personnel, and health regulatory officials.
  • 12th Global Microbial Identifier Meeting

    The Global Microbial Identifier (GMI) is an international consortium of more than 270 scientists in 55 countries galvanized by a single focus: realizing a global genomic infrastructure and database that will enable revolutionary new technology to identify and characterize microorganisms in timely fashion through utilizing an international interactive system of DNA databases containing the full genomes of all investigated microbial isolates in the world. The GMI idea represents the notion of global inclusiveness to harness benefit from this novel technology for all mankind, society and the environment. The bases for the GMI vision is in the implementation of next generation DNA sequencing in microbiology labs around the world.

  • Texas Association for Food Protection 2019 Annual Meeting

  • Center for Produce Safety 2019 CPS Research Symposium

  • 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.

  • Preventative Controls for Human Food (PCQI)

    Sponsored by Matrix Sciences

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

  • Implementing SQF Systems Edition 8

    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. 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.

  • Internal Food Safety Auditor

    Course Description: 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.

  • Advanced SQF Practitioner

    Course Description: This complete course focuses furthering knowledge of corrective action management, root cause analysis, improvements for internal audit programs, and development and implementation of key process indicators. Eurofins is one of the select training centers approved to offer this course. Learning Objectives: Advanced understanding of the SQF code Promote knowledge base to facilitate the successful implementation of an SQF system Incorporate key learning to take back to your facility 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.

  • FSSC 22000

    Course Description: Discuss scheme requirements for FSSC 22000, understand the requirements of IS0 22000, Food Safety Management System, and discuss and explore implementation of ISO 22002, the prerequisite programs for food manufacturers. Learning Objectives: Understanding the ISO 22002 requirements and the FSSC 22000 code Promote knowledge base to facilitate the successful implementation of ISO 22002 and FSSC 22000 systems Who should attend? Food Safety Managers, Food Safety Auditors, Quality Assurance Personnel, Regulatory Affairs Manager, Production Management/Supervisors, consultants, or anyone who is involved in the implementation of the FSSC 22000 scheme.

  • NEHA's 83rd Annual Education Conference (AEC) and Exhibition

  • IAFP Executive Board Meeting