The PMO short course targets individuals that are starting to work in dairy plant operations and will have the responsibility to follow the standards for Grade “A” pasteurized, ultra-pasteurized and aseptically processed milk and milk products. Read More
The Better Process Control School (BPCS) of The Ohio State University Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of low-acid or acidified foods. Read More
This 2-day workshop focuses on the Food Safety Modernization Act (FSMA) and how this new regulation relates to current approved GFSI benchmarked food safety schemes. Read More
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
HACCP or Hazard Analysis Critical Control Points, is a preventive system for the control of
health threatening biological, chemical, and physical food hazards during food processing. Read More
This 2 ½ day course uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. Read More