Upcoming Events

JORDAN BISANZ, Assistant Professor, BMB, Penn State

KIANA COLEMAN, MS Student

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.

ELIZABETH MCMILLAN, Postdoctoral Research Microbiologist, Bacterial Epidemiology and Antimicrobial Resistance Research Unit, USDA-ARS, U.S. National Poultry Research Center, Athens, Georgia

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

The Better Process Control School (BPCS) is a 2-4 day school designed for manufacturers of shelf stable, acidified and low acidified foods (including pet foods). U.S. Food and Drug Administration (FDA) regulations in 21 CFR 108, 113, and 114 require that acidified and low acid food manufacturers operate with a certified supervisor on hand at all times during production. This BPCS also meets U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf stable, thermally processed meat and poultry products.

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.

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. This course incorporates regulations as currently proposed through FSMA (Food Safety Modernization Act).

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.

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.