Food Processing and Quality

Dairy Processing

Advanced HACCP is a 2-day workshop that provides participants with the opportunity to increase their skill and knowledge in developing and improving HACCP plans.

This three-day short-course provides an overview of basic dairy technology and the manufacture of cultured dairy products including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese.

This one-day workshop for farmstead, artisan, and small- to medium-sized dairy processors addresses factors needed for best operational practices and meeting regulatory requirements.

This short course provides insight into the most recent developments of food-borne pathogens, toxins, and testing methods.

This is an introductory, self-paced online course on food safety and sanitary practices for commercial manufacturers of food products.

The short course is a comprehensive two-and-one-half day lecture and hands-on lab/demonstration program on the essentials of sanitation practices that prevent food contamination in commercial food facilities.

This annual course focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream.

This seven day, in-depth short course instructs professionals in the nuances of commercial ice cream manufacture.

This three-day short-course is taught in cooperation with the Pennsylvania Department of Agriculture and includes lectures and laboratory sessions on regulations, cleaning and sanitizing, pasteurization, instrumentation, and other operational procedures in milk plants.

This course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA).

This four-day short course combines lectures and a cheese-making laboratory to provide a foundation on the materials and processes used to make consistent, high quality specialty cheeses.

Meat and Poultry Processing

The workshop covers principles of marketing, production factors, meat safety and quality, pricing strategies, and beef regulations.

Instruction covers fundamentals of HACCP with application in meat and poultry processing operations. The course provides participants with hands-on experience in developing a HACCP plan.

This workshop entails basic concepts of Quality Assurance (QA) programs and their applications in the meat processing industry.

Instruction covers fundamentals of manufacturing traditionally processed meat products. A balance of hands-on instruction is coupled with science based practice for the production of safe and high quality processed meats.