Food Defense Workshop
This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities.
This annual one day workshop is typically taught in May and will also be offered in multiple locations throughout the state.
Who Should Attend
- Plant managers
- quality managers
- production managers
- supply chain managers
- human resource managers
- security managers involved in managing food
operations or having responsibility for security of food facilities.
Curriculum
- The course looks at preventive strategies, vulnerability assessments, and the development of a Food Defense Plan for the facility.
- Crisis
Management and Product Recall Procedures will also be discussed.
For more information, please contact Catherine Cutter (814-865-8862) or Martin Bucknavage (814-867-1839)
For date, location and registration information on this course please visit the link below:
Previous:
Dairy Basics for Farmstead and Artisan Processors
Next:
Food Microbiology Short Course - Detection and Control of Foodborne Pathogens
