This 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.
This is a basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA regulated food products including juice and cider, fresh-cut fruits and vegetables, baked goods, confections, snack foods, and egg and dairy products.
Venison 101 is a one-day, intensive hands-on program designed for hunters who have an interest in expanding their knowledge of deer diseases, processing venison, and preparing delicious venison for friends and family.
In its 14th year, this course provides participants with an overview of basic dairy technology and the manufacture of cultured dairy products, including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese.
The Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program on the essentials of sanitation in food processing plants.
Participants in this 3 day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk.
This 4 day course covers the materials and processes used to make specialty cheese for farmstead and artisan dairy processors and others interested in cheese.
Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 2013 Penn State Ice Cream Short Course.
The course focuses on the small-scale manufacturing of frozen desserts.
The workshop begins with an overview of the regulatory requirements for food safety plans and preventive controls. Milk composition and milk and cheese microbiology are discussed to set the stage for proper cleaning and sanitizing for safe food production, and identify areas of potential risk and risk reduction. Using good manufacturing practices (GMPs) and having operational procedures in place form the foundation of a solid food safety plan. The elements of a HACCP plan (Hazard Analysis and Critical Control Points) and preventive controls as specified by the new Food Safety Modernization Act (FSMA) are presented as a framework to assist cheese makers in moving towards implementing a full food safety plan.
This course covers the basics of developing a Hazard Analysis and Critical Control Point (HACCP) System for dairy processors. HACCP concepts will be practiced during breakout sessions where participants will prepare a HACCP Plan. Processors producing similar types of dairy foods will be grouped together for the breakout sessions.