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FSMA Workshops for Dairy Processors

Posted: February 4, 2016

Penn State is conducting two workshops on how the Food Safety Modernization Act (FMSA) affects Pennsylvania dairy processors.

There will be a 2-hour introductory workshop on The Implications of the Food Safety Modernization Act (FSMA) for Dairy Processors, and a 1-day workshop on Dairy Basics: Fundamentals of Food Safety, The FSMA Update. The workshops are appropriate for dairy processors of any size seeking more information about FSMA. Each workshop will be held in six locations throughout Pennsylvania. The workshops are supported by the Mid-Atlantic Dairy Association.

The Implications of the Food Safety Modernization Act (FSMA) for Dairy Processors

This 2-hour introductory workshop will review the passage of FSMA, provide an overview of the full Act, and discuss the requirements of the rule for Preventive Controls for Human Food. The talk will answer these questions, with an emphasis on small to medium-sized dairy processors:

  • What is it?
  • What does it means for me?
  • What do I have to do?
  • What are my deadlines?
  • Where do I start?

Time is allotted after the talk for Q & A from the audience. The workshop will run from 1 pm to 3 pm, held at the Penn State Extension Offices on the dates listed below. There is no fee and registration is not required for this workshop. This workshop is supported by the Mid-Atlantic Dairy Association.

Dairy Basics: Fundamentals of Food Safety, The FSMA Update

This 1-day workshop addresses the principles of producing safe dairy products to meet regulatory requirements. The workshop begins with an overview of food safety plans required by the Food Safety Modernization Act (FSMA). The morning session reviews the requirements for good manufacturing practices, hazard analysis and risk-based preventive controls for human food. The afternoon session begins with a discussion how milk chemistry and microbiology relate to cleaning and sanitation practices in a dairy plant. Lectures address the principles of cleaning and sanitizing, how to write sanitation preventive controls, and record keeping procedures.

The workshop will run from 9:45 am to 3 pm, held at the Penn State Extension Offices on the dates listed below. Lunch and workshop materials will be provided. Participants will receive a Certificate of Participation that can be used as proof of training in their food safety plans.

Registration is required for this workshop to ensure the availability of course materials and lunch. See the course website for more information and to register. There is no fee, the workshop is supported by the Mid-Atlantic Dairy Association.

Locations and Dates

Locations The Implications of
The Food Safety
Modernization Act
Dairy Basics:
Fundamentals of Food
Safety, the FSMA Update
Penn State Main Campus
252 Erickson Food Science Bldg
University Park
814-865-5444
foodscience.psu.edu
Wednesday
February 24, 2016
1 pm - 3 pm
Thursday
April 21, 2016
9:45 am - 3 pm
Allegheny Extension Office
The Penn State Center Pittsburgh
Energy Innovation Ctr, Suite A
1435 Bedford Ave
Pittsburgh
412-263-1000
Thursday
March 24, 2016
1 pm - 3 pm
Thursday
May 26, 2016
9:45 am - 3 pm
Berks County Extension Office
1238 County Welfare Rd., Suite 110
Berks County Ag Center
Leesport
610-378-1327
Tuesday
March 1, 2016
1 pm - 3 pm
Tuesday
April 5, 2016
1 pm - 3 pm
Franklin County Extension Office
181 Franklin Farm Lane
Chambersburg
717-263-9226
Wednesday
March 16, 2016
1 pm - 3 pm
Tuesday
May 17, 2016
9:45 am - 3 pm
Lackawanna County Extension Office
200 Adams Ave., Lower Level
Scranton
570-963-6842
Wednesday
April 13, 2016
1 pm - 3 pm
Thursday
June 16, 2016
9:45 am - 3pm
Mercer County Extension Office
463 North Perry Highway
Mercer
724-662-1933
Tuesday
March 22, 2016
1 pm - 3 pm
Thursday
May 12, 2016
9:45 am - 3 pm

For More Information

Registration

Conference and Short Course Office, 877-778-2937, CSCO@psu.edu, Course Website.

Course content

Dr. Kerry E. Kaylegian, 814-867-1379, kek14@psu.edu