This two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations. Read More
The new FSMA regulation requires every processing facility to have a trained resource person or “Preventive Controls Qualified Individual” who has completed a specialized training course developed by the Food Safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA.
The two-day pasteurization seminar that gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (High temperature, short time) pasteurization system. Read More