Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors (HACCP)

When August 16, 2022 9:30 AM to August 18, 2022 12:00 PM
Where 252 Erickson Food Science Building, University Park, PA

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.

Preventive Controls for Human Foods - York, PA

When September 7, 2022 8:00 AM to September 9, 2022 1:00 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.

Food Defense – Developing a Food Defense Plan for Your Operation, Glen Mills, PA

When September 13, 2022, 8:00 AM - 4:30 PM
Where Glen Mills, PA

This course covers the fundamentals of developing and implementing a food defense plan which includes conducting a vulnerability assessment and implementing mitigation strategies to reduce the risk of intentional contamination.

Foreign Supplier Verification Program, Glen Mills, PA

When September 14, 2022 8:00 AM to September 15, 2022 4:00 PM
Where Glen Mills, PA

The Foreign Supplier Verification Program Workshop (VSVP) provides the credentials to meet FDA requirements for the development and implementation of the Foreign Supplier Verification Program as part of the Food Safety Modernization Act (FSMA) regulations.

Cultured Dairy Products Short Course

When September 20, 2022 7:30 AM to September 22, 2022 6:00 PM
Where Erickson Food Science Building, University Park

This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of buttermilk, cottage cheese, cream cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.

Pasteurization Short Course

When September 27, 2022 7:30 AM to September 29, 2022 3:00 PM
Where Erickson Food Science Building, University Park

Participants in this 3 day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk.

Food Science Tailgate

When October 1, 2022
Where Erickson Food Science Building

Join us for our annual Food Science Tailgate. A fun event before the game and an opportunity to reconnect with alumni, friends, faculty, staff, and students while learning what’s new on campus and in the Food Science Department.

Preventive Controls for Human Foods - Erie, PA

When October 4, 2022, 8:30 AM - 4:30 PM
Where Erie, 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.

Food Safety and Sanitation for Food Manufacturers

When October 11, 2022 to October 13, 2022
Where Erickson Food Science Building, University Park

The Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program on the essentials of sanitation in food processing plants.

Preventive Controls for Human Foods - Dairy Foods Processing - University Park

When October 25, 2022 8:30 AM to October 27, 2022 5:30 PM
Where University Park, PA

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). 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).

Dairy Basics: Fundamentals of Quality and Safety - University Park, PA

When November 1, 2022, 8:00 AM - 5:15 PM
Where University Park, PA

This one-day workshop addresses the principles of producing high quality and safe dairy foods.

Hazard Analysis and Preventive Controls Workshop for Small-Scale Dairy Processors - University Park, PA

When November 2, 2022, 8:00 AM - 5:00 PM
Where University, PA

This one-day workshop provides resources and hands-on experience in preparing documents for a food safety plan.

The Science and Art of Cheese Making Short Course

When November 7, 2022 7:30 AM to November 10, 2022 4:15 PM
Where 252 Rodney A. Erickson Food Science Building

Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business. This 4 day course begins with a focus on the materials used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for consistent manufacture of high quality cheese.

Ice Cream Short Course

When January 8, 2023 to January 14, 2023
Where The Penn Stater Hotel and Conference Center, University Park

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 131st Penn State Ice Cream Short Course.

Ice cream 101, Introduction to Frozen Desserts

When January 27, 2023 11:00 AM to January 29, 2023 5:00 PM
Where University Park, PA

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