Recent Changes

This course provides you with the necessary training to meet requirements of the FDAs Food Safety Modernization Act (FSMA) within your company. The ruling on the Sanitary Transport of Human and Animal Food is the FDAs effort to protect foods from farm to table. FSMA was established in 2011, and in April of 2017 the FDA applied their ruling to sanitary transport.

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.

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 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 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 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.

Food safety specialists in Penn State's College of Agricultural Sciences will collaborate with scientists at Addis Ababa University in Ethiopia and Kansas State University on a project to improve the safety and quality of Ethiopian dairy foods.

Color can impact the taste of food, and our experiences and expectations can affect how we taste food, according to Penn State researchers, who suggest this may have implications for how food and beverage industries should market their products.

Dr. Kovac will be giving a whole genome sequence analyses workshop at University of Puerto Rico on November 17th, 2018. Thanks to USDA-funded REEU project "Bugs in my food" for making this possible.

Whole genome sequence analyses by Dr. Kovac organized through the Penn State Microbiome Center on November 2nd in the BlueBox (Althouse 101).

Are you interested in learning how to trace foodborne pathogens using whole genome sequences? Join us in a new special topics course FDSC 497 Foodborne Pathogen Genomic Epidemiology in Spring 2019!

The E. coli Reference Center is the largest repository for E. coli strains in America.

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 3 day 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.

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).

Jessie Vipham, Ph.D., Animal Science and Industry , Kansas State University

Congratulations to our lab member Ashley Weaver for placing second in the best Undergraduate Medical Microbiology Poster category at the Annual Meeting of the Allegheny Branch American Society for Microbiology.