Upcoming Events

The Preventive Controls for Human Foods Certification Workshop provides approved training (FSPCA certificate) to meet FDA requirements for PCQI (Preventive Controls Qualified Individual) for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. Often referred to as HARPC, this 2 ½ day course was developed by the Food Safety Preventive Controls Alliance, a broad-based alliance in cooperation with the FDA. This course is presented by FSPCA approved instructors from Penn State.

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 127th Penn State Ice Cream Short Course.

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.

Ice Cream 101: Introduction to Frozen Desserts is designed to provide anyone interested in ice cream with the basics of ice cream composition, formulation, and processing. The course focuses on the small-scale manufacturing of frozen desserts.

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)

This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities. 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 are also discussed in the event a situation occurs.

The Foreign Supplier Verification Workshop provides the credentials to meet FDA requirements for development and implementation of the Foreign Supplier Verification Program as part of the Food Safety Modernization Act (FSMA) regulations. This 2 course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This course is presented by Lead Instructors from Penn State.

The Preventive Controls for Human Foods Certification Workshop provides approved training (FSPCA certificate) to meet FDA requirements for PCQI (Preventive Controls Qualified Individual) for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. Often referred to as HARPC, this 2 ½ day course was developed by the Food Safety Preventive Controls Alliance, a broad-based alliance in cooperation with the FDA. This course is presented by FSPCA approved instructors from Penn State.

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).

This 2.5 day workshop addresses the basic principles of sensory science from discrimination and acceptance testing to good laboratory procedures to the theoretical underpinnings for these practices.

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.

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 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. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products.

This course teaches core concepts of Food Science. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and nontechnical personnel who have little or no experience in the food industry. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition, sensory science, and packaging taught in the context of real-world food examples.

This 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.

This workshop addresses everything you need to know about descriptive analysis. The first day and a half will focus on what, why, and how to conduct descriptive analysis. The optional last half day will feature a Compusense data workshop covering panelist assessment and training using their Feedback Calibration Method and Descriptive Analysis Workbook.

A 2.5 day workshop that addresses principles of packaging science including legal and safety aspects, packaging functions and requirements, types of packaging materials, modified atmosphere packaging, active packaging, packaging for emerging processing technologies, shelf life and package testing among other relevant topics. The course involves theory, demonstrations and hands-on experiences along with presentations by packaging industry representatives.