Short Courses & Workshops

Advanced HACCP Workshops

These workshops cover reassessment of E. coli 0157:H7 in beef establishments and intervention strategies to control the pathogen.

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.

Dairy Basics for Farmstead and Artisan Processors

This 2 day annual workshop provides information to farmstead and small-scale dairy producers and processors that will help them to improve the safety and quality of their products.

Food Defense Workshop

This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities.

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.

Food Safety & Sanitation for Food Manufacturers

This is an introductory Internet-based course on food safety and sanitary practices for commercial manufacturers of food products.

Fundamentals of HACCP

This is a 2-day 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.

Hazard Analysis Critical Control Point Programs (HACCP) for Meat and Poultry Processors

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.

Hazard Analysis Critical Control Point Programs (HACCP) Workshop for Juice Processors

This annual workshop is designed to provide juice and cider processors with the information they need to comply with FDA regulations.

Ice Cream 101 "Introduction to Frozen Desserts

This annual course focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream.

Ice Cream Short Course

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the annual Penn State Ice Cream Short Course.

Pasteurizer Operators Workshop

This two-day workshop includes hands-on activities, discussions, and lectures on regulations, cleaning and sanitation, pasteurization, milk flavor, and other operational procedures in milk plants.

Penn State Cultured Products

This annual 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.

Pennsylvania Association of Milk, Food, and Environmental Sanitarians Conference (PAMFES)

This annual conference is for individuals who are concerned with the safety of food and dairy processing.

The Penn State Sanitation Short Course

This workshop is an educational opportunity for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning, sanitizing, and pest control.

Venison 101

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.