Courses and Workshops

Food Safety Training for Producers

Farm Food Safety Mock Audit Training

Keeping Fresh Produce Safe Using Good Agricultural Practices (GAPs)

Mushroom Food Safety: Controlling Pathogens in Mushroom Growing and Packing Environments

Food Safety Training for Processors

Better Process Control School

Cider Safety

Dairy HACCP

Food and Airborne Fungi and Mycotoxin

Food Defense

Food Microbiology Short Course

Food Safety and Sanitation for Food Manufacturers Online Course

Food Safety and Sanitation for Food Manufacturers Short Course

Fundamentals of Food Science

Fundamentals of Hazard Analysis Critical Control Point (HACCP)

HACCP Validation for Meat and Poultry Processors

Hazard Analysis Critical Control Point (HACCP) for Meat and Poultry Processors

Juice HACCP

Micro 101/201, Control of pathogenic E. coli, Control of Listeria monocytogenes and Validation

Pasteurizer Operators Workshop

Pennsylvania Association of Milk, Food, and Environmental Sanitarians Conference (PAMFES)

Dairy Processing

Cultured Dairy Products Short Course

Dairy Basics for Farmstead and Artisan Processors

Ice Cream 101: Introduction to Frozen Desserts

Ice Cream Short Course

The Science and Art of Cheese Making

Meat and Poultry Processing

Freezer Beef/Pork School

Quality Assurance for Meat Processors

Venison 101

Food Safety Training for Retail and Food Service Professionals

SafeMark

ServSafe

TAP Food Safety Certification

Food Safety Training for Consumers

Cooking for Crowds - Volunteer Food Safety

Food Bank Training

Venison 101

Site Navigation

Food Safety

Learn More...

Extension Food Safety and Quality Team

Courses and Workshops

Food Safety Training for Producers

Food Safety Training for Processors

Dairy Processing

Meat and Poultry Processing

Food Safety Training for Retail and Food Service Professionals

Food Safety Training for Consumers

Document Actions

Animals

Plants & Pests

Natural Resources

Community & Business

Food & Health

Youth & Family