All Short Courses and Workshops
Advanced HACCP is a 2-day workshop that provides participants with the opportunity to increase their skill and knowledge in developing and improving HACCP plans.
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.
This 1 day workshop addresses the principles of producing safe dairy products to meet regulatory requirements.
This 3 day 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 course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities.
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.
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.
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. The next offering will be October 4-6, 2016 in the Erickson Food Science Building on the Penn State Main Campus. Registration is now open.
This program provides food industry professionals with formal educational opportunities in food safety or food processing and technology, and prepares food industry professionals for career advancement opportunities.
The Penn State Department of Food Science faculty teach the core concepts of Food Science in context of real-world food examples in this 3 ¾ day short course.
Fundamentals of HACCP is a 3 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 fresh-cut fruits and vegetables (and mushrooms), juice and cider, baked goods, confections, snack foods, and egg and dairy products. This course is certified through International HACCP Alliance. This course incorporates regulations as currently proposed through FSMA (Food Safety Modernization Act).
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.
This annual course focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream.
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.
This one day course will provide a basic understanding of Listeria with particular focus on its importance in fresh and minimally processed produce.
This course focuses on the food safety risks associated with the production of whole and sliced mushrooms and control measures that prevent these risks.
Participants in this 3 day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course focuses on the components of the HTST system, and also addresses vat pasteurization and UHT processing.
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.
This annual conference is for individuals who are concerned with the safety of food and dairy processing.
The Preventive Controls for Human Foods Certification Workshop provides certification (FSPCA certificate) to meet FDA requirements for PCQI (Preventive Controls Qualified Individual) for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations.
The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA). In addition to the Food Safety and Preventive Controls Alliance curriculum, this 3 day course will cover typical hazards associated with dairy processing, use dairy product examples for all breakout work groups, and discuss the transition from the PMO Appendix K HACCP system to a FSMA Hazard Analysis and Risk-Based Prevent Control system. This course is presented by FSPCA-approved instructors from Penn State.
This 2.5 day workshop addresses the basic principles of sensory science from discrimination and acceptance testing to good laboratory procedures to the theoretical underpinnings for these practices. The course is delivered in a classroom and laboratory environment, and includes a mixture of theory, demonstrations, and laboratory activities using Compusense Cloud.
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.
This workshop covers the fundamentals of manufacturing Italian processed meat items by combining old-world artisanal methods with modern food safety technology.
Venison 101 is a half day class that provides information on deer hunting in Pennsylvania and how to identify deer diseases and how to control risks when field dressing a deer. There will be a live demonstration on field dressing and hide removal. This class is ideal for new hunters, including teens. Vension 201 is a full day, hands-on workshop that provides the opportunity for participants to learn about venison butchery and processing – making sausage and jerky, canning, and using cookery methods including marination and smoking. There will be plenty of opportunities to taste venison products and interact with instructors.
This “Wine Quality Improvement” program was previously known as the PA Wine Quality Initiative, Level 1 program. This workshop assists wineries on implementing quality assurance programs based on standardized wine sensory evaluation techniques.