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. Read More
This Workshop is for food processing corporate and plant staff with little SQF training as well as experience and food processing corporate plant staff with responsibilities for updating existing SQF programs to the 7.2 Edition. Read More
The CFSRS Advanced HACCP/HARPC Implementation Workshop, led by Mr. Allen Sayler, is designed for food plant managers, supervisors, and food processing employees. 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, such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA), that is recognized by the FDA. 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. Read More
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.
Review basic principles of membrane filtration & separations, processing including system design, membrane & equipment, selection costs, economics, and practical applications. Read More
This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. Read More
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. Read More