Upcoming Short Courses and Workshops
HACCP Workshop for Juice Processors
This workshop is designed to provide juice and cider processors with the information they need to comply with US Food and Drug Administration compliance mandates.
Keeping Fresh Produce Safe Using Good Agricultural Practices (GAP)
Do you sell fresh produce to wholesale markets? If so, Penn State University Cooperative Extension invites you to a special farm food safety training opportunity. This 1-day workshop will be delivered from the Penn State main campus to 20 Pennsylvania counties. Speakers from the Penn State Department of Food Science, the Pennsylvania Department of Agriculture, and the USDA GAP audit program will be on hand to teach you the basics of farm food safety, known as Good Agricultural Practices (GAP), how to write a GAP plan, and how to prepare for a farm audit. Trainings will be held March 25 and March 31, 2009.
PA Assoc of Milk, Food, and Environmental Sanitarians Conference (PAMFES)
This conference is for individuals who are concerned with the safety of food and dairy processing.
Food Defense Workshop
This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities.
Science-U Summer Youth Camp
Hands-on, exciting, and age-appropriate science for youth.
Venison 101: Proper Processing and Preparation from Field to Table
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.
Fundamentals of HACCP
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.
The Penn State Sanitation Short Course
The Penn State Sanitation Short Course is a comprehensive 2 1/2-day program on the essentials of sanitation in food processing plants.
Ice Cream Short Course
Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 2010 Penn State Ice Cream Short Course.
Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors (HACCP)
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.
Ice Cream 101 "Introduction to Frozen Desserts"
The course focuses on the small-scale manufacturing of frozen desserts.
Dairy Basics for Farmstead and Artisan Processors
To provide information to farmstead and artisan dairy processors that will help them improve the safety and quality of their products, and make their businesses more profitable.
Better Process Control School
The Better Process Control School (BPCS) certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. Instructors for this school are drawn from the Food and Drug Administration (FDA), The Pennsylvania State University, and industry.
Fundamentals of Food Science
This course teaches core concepts of Food Science to technical personnel from other disciplines and nontechnical personnel who have little or no experience in the food industry. Lectures, demonstrations, and hands-on laboratories will be used to teach the vocabulary associated with food science and manufacturing, and the core principles of food chemistry, engineering, microbiology, nutrition and sensory science, using real-world food examples.
Food Microbiology Short Course - Detection and Control of Foodborne Pathogens
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.
Penn State Cultured Products
In its tenth 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.
Pasteurizer Operators Workshop
This two-day program includes hands-on activities, discussions, and lectures on regulations, cleaning and sanitation, pasteurization, milk flavor, and other operational procedures in milk plants.
