Calendar of Events

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  • National Mastitis Council 60th Annual Meeting (Virtual)

    • Date January 25, 2021 – January 28, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Virtual
    • Website

    The 2021 NMC Annual Meeting will now be held virtually. More details and registration will be available in November 2020.

  • Asia-Pacific Symposium on Food Safety

    This meeting will take place virtually with some sessions live.

  • British Columbia Food Protection Association 2021 Annual General Meeting

    This meeting will take place virtually.

  • Better Process Control School Online

    This virtual online course provides essential information on how to effectively control the risks associated with manufacturing commercially-sterile foods, and how to comply with the U.S. laws that exist to prevent public health problems resulting from contamination in canned food products.

  • Virtual Good Manufacturing Practices: Food Processing Basics at Rutgers

    A Good Manufacturing Practice, or GMP, is a system designed to ensure that products are consistently produced and handled in accordance with quality standards. In the food industry, GMPs are the foundation of any HACCP or food safety plan. Compliance with these requirements is critically important to the production of safe, wholesome foods. This 6-hour online class provides an overview of the current GMPs, which are part of the Food Safety Modernization Act (FSMA).

  • Beef Industry Safety Summit (virtual)

    • Date March 1, 2021 – March 3, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Virtual
    • Website http://www.BIFSCO.org

    This event will take place virtually.

  • GFSI 2021 Conference - "Food Safety: Rethink, Reset, Recharge"

    This conference will be held virtually March 2-4, 2021.

  • Virtual HACCP Plan Development for Food Processors at Rutgers

    This three-day online workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you'll complete hands-on exercises covering how to: >Conduct a hazard analysis of your food process, including proper flow charting. >Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point. >Establish critical limits for each control point. >Establish monitoring procedures and corrective actions. >Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe. >Establish recordkeeping and documentation procedures. Plus, you will review examples of real HACCP plans and learn about common reasons why HACCP plans fail, so you can make sure your plan succeeds. HACCP plan implementation procedures, as well as problems you may face when implementing a HACCP plan and potential solutions for those issues, will also be covered. Protect Your Business's Reputation with an Effective HACCP Plan No company can afford to have a sub-standard HACCP plan. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety. HACCP Plan Development Course Format Donna Schaffner, a trained Lead Instructor with the International HACCP Alliance (IHA), will guide you through every step of the HACCP plan development process so you don't get overwhelmed. In addition to lectures, this course will feature many opportunities for interaction and participation through group exercises, presentations, and discussions. Participants who successfully complete the program (including the final exam) will receive a certificate of completion affixed with the IHA seal.

  • Consumer Food Safety Education (CFSE) Virtual Conference

    This conference is sponsored by the Partnership for Food Safety Education. Graduate and undergraduate students studying Food Safety in the U.S. can apply for a student travel scholarship to attend this meeting (deadline is February 18, 2021).

  • Arizona Environmental Health Association 2021 Spring Conference (Virtual)

    • Date March 10, 2021 – March 11, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Virtual
    • Website https://www.azeha.org/

    This conference will be held virtually.

  • Idaho Environmental Health Association 2021 Annual Education Conference

    This conference will be held virtually.

  • Virtual Practical Food Microbiology at Rutgers

    If you develop, process, distribute, or sell food for a living, it is crucial to have an understanding of the following food microbiology topics: >Which pathogens are most likely to cause trouble; >When and why they threaten product and customer safety; and, >How to best manage and control the risks posed by these organisms. This online Practical Food Microbiology course covers all of these subjects and much more! Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology. If you have never taken a food micro class, we will teach you the most critical points for food safety applications. You will learn which environmental factors influence the growth of pathogens and spoilage organisms in food, how to avoid microbial contamination, and how to produce safe food products. Even if you have experience in the area of food safety microbiology, you will benefit from attending this course! Advance your understanding of when and how to use new and powerful (but often abused and misunderstood) tests, tools, and models. Learn to make better choices by understanding the limits and applicability of data produced, as well as the danger of starting with ill-considered assumptions! By attending this course, you will also learn how to implement a successful, state-of-the-art HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the food manufacturing process. Our instructors will cover how to control and monitor those risks and how to take corrective actions. (For more in-depth training on this food safety topic, check out our 3-day HACCP Plan Development for Food Processors course.) Whether you are looking for an introduction to the subject of food microbiology, need a refresher to strengthen your foundational knowledge of the topic, or are seeking insights to help you solve microbiology problems with your food products, you will leave this course with new information to keep your food products safe.

  • ILSI Annual Meeting & Science Symposium

    • Date April 13, 2021 – April 15, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Virtual
    • Website http://ilsi@ilsi.org

    This virtual meeting will also be held 20-22 April 2021, with sessions at different times and on different days. 

  • ILSI Annual Meeting & Science Symposium

    • Date April 20, 2021 – April 22, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Virtual
    • Website http://ilsi@ilsi.org

    This virtual meeting will also be held 13-15 April 2021, with sessions at different times and on different days. 

  • IAFP's European Symposium on Food Safety (Virtual)

    This conference will take place virtually 27-28 April 2021.

  • Food Safety Summit 2021

    • Date May 10, 2021 – May 13, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Rosemont, Illinois
    • Website

    More information about this event will be posted as received.

  • Florida Association for Food Protection 2021 Annual Education Conference

    • Date May 17, 2021 – May 20, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Orlando, Florida
    • Website http://www.fafp.net

    This meeting will be held in Orlando, Florida May 17-20, 2021.

  • 7th International Food Safety Congress

    The 7th Food Safety Congress will be held at Grand Cevahir Hotel Convention Center 3-4 June 2021. This year, the motto ‘’Safe food for now and future’’, together with the Ministry of Agriculture and Forestry, the Ministry of Health, the relevant public institutions, universities, professional organizations, sector representatives and civil society organizations, we will have the opportunity to evaluate the developments together by focusing on both today and the future.

  • 125th AFDO Annual Educational Conference

    This event takes place at the Amway Grand Plaza.

  • Food & Airborne Fungi & Mycotoxin Short Course

    To introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments. The course is 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 and provides a basic understanding of the ecology of fungi in foods and processing environments.