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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)