Upcoming Events
May 2012
This conference is for individuals who are concerned with the safety of food and dairy processing.
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.
A full day of PA Wine Marketing & Research Board funded research, plus select guest speakers throughout the Mid-Atlantic. This program is open to all industry members.
This webinar will cover the fundamentals of STEC e. coli and what processors must do to comply with USDA regulations regarding the six stains of E. coli that have been declared adultants
July 2012
August 2012
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.
September 2012
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 13th 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.
October 2012
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. NEXT COURSE OFFERING: October 9-11, 2012
This course focuses on the fundamentals of Listeria control and prevention in ready-to-eat meat and poultry establishments and evaluates the application of these principles to meet USDA regulatory requirements.
November 2012
This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities.
January 2013
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.
