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
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.
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
Spirax Sarco, the leader in products and services for steam system management, has announced their latest training event: Clean Steam Utilization Training. Read More
Global Pouch West 2016 is the place to learn about the explosive growth in pouches and why food, beverage, and household product manufacturers are making the switch from rigid to flexible packaging. Read More