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. Read More
Statistical process control is a tool used to control quality and improve business success. During this course, participants will learn about the history of SPC, variation, control charts, run charts and a variety of statistical tools. Using real life examples participants will have a broad, basic understanding of the SPC tools used in the business world.
The workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits.
This in-depth one-day workshop will identify food plant operational requirements of the 2011 Food Safety Modernization Act (FSMA), including; Food Plant Registration, Mandatory recall, Administrative detention of products, Monetary penalties for individuals and companies, Produce Safety, The HACCPlike “Preventative Controls”, Use of FDA-Accredited Laboratories, Environmental Monitoring, Supplier Verification, Allergen Control, and Finished Product Traceability.
This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process.
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