When
November 17, 2020 8:30 AM to November 19, 2020 5:00 PM
Where York, PA
The Preventive Controls for Human Foods Certification Workshop provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations.
When
December 3, 2020 8:30 AM to December 4, 2020 4:30 PM
Where Lancaster, PA
Fundamentals of HACCP 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 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.
When
January 3, 2021 to January 9, 2021
Where The Nittany Lion Inn, University Park
Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 129th Penn State Ice Cream Short Course.
When
June 22, 2021 8:00 AM to June 24, 2021 2:30 PM
Where Erickson Food Science Building
The Food and Airborne Fungi and Mycotoxins 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. Participants will develop a detailed understanding of the methods used to isolate, detect, and identify food and airborne fungi and mycotoxins. The program also provides a basic understanding of the ecology of fungi in foods and processing environments.
When
January 28, 2022 11:00 AM to January 30, 2022 5:00 PM
Where Nittany Lion Inn, University Park
This annual course focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream.
