Filtered by counties:
This short course is designed to introduce participants to a basic understanding of molds, yeasts and mycotoxins that may occur in foods and in processing environments.
Class Dates: July 18 and August 1, 2013; Exam: August 1, 2013 at 12:15 PM; Registration Deadline: July 11, 2013
A basic course in Hazard Analysis Critical Control Point certified by the International HACCP Alliance. Taught by certified instructors with extensive experience in food safety training, the course provides participants with hands-on experience in developing a HACCP plan. Emphasis is on FDA regulated food products including juice and cider, fresh-cut fruits and vegetables, baked goods, confections, snack foods, and egg and dairy products. The dates and times for this event are August 20, 2013 - 9:30 AM-5:00 PM; August 21, 2013 - 8:00 AM-5:00 PM; and, August 22, 2013 - 8:00 AM - 12:00 PM.
Class Dates: October 10 and October 24, 2013; Registration Deadline: October 3, 2013
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 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.