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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.

When: October 24, 2017 to October 26, 2017
Where: Erickson Food Science Building, University Park

Participants in this 3 day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk.

When: September 19, 2017
Where: Erickson Food Science Building, University Park

This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of buttermilk, cottage cheese, cream cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.

A compound made from grape skins and grape seeds killed colon cancer stem cells in mice, according to researchers. The study, along with previous studies on the low incidence of colon cancer in populations that tend to eat plants, may also offer clues to the role that foods play in suppressing and treating cancer.

This is an introductory Internet-based course on food safety and sanitary practices for commercial manufacturers of food products. This self-paced computer course is offered continuously throughout the year.

For the next few weeks the online course is undergoing maintenance and we’re not enrolling new students. But sign up below and we’ll notify you when the course is open for new registration.

Thank you for your interest in Food Safety and Sanitation for Manufacturers online course. You will receive notification when registration is available.

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Is your company ready for the Food Safety Modernization Act (FSMA)? Make plans now to attend the Penn State Food Safety and Sanitation for Food Manufacturers Short Course. This is a comprehensive 2 1/2-day course with lectures and hands-on lab and demonstration program on the essentials of sanitation in food processing plants.