This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. The objective is to provide the individual with advanced skills regarding the properties of cleaning and sanitation.
HAACP is an internationally recognized food safety system. This course will provide training to develop and implement a HACCP system. The course will focus on dairy and juice. Participants will receive help designing a plan for their company.
Every three years at interpack, more than 2,700 exhibitors from all over the world present the very latest in packaging systems and machinery, packaging materials, packaging, confectionery machinery along with accompanying services. Read More
This workshop will provide the necessary training to insure solid, basic understanding of current good manufacturing practices as a prerequisite for a successful HACCP program. The workshop will cover topics such as sanitation operating procedures, product identification & traceability, preventive maintenance and education & training of employees.
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. Read More
The objective of this webinar (45-minute presentation / 15-minute Q&A) is to introduce the new BRC Global Standard for Agents and Brokers, the product groups it covers and an overview of the requirements on traceability throughout the supply chain.