Food Defense – Prevention Planning for Food Processors

This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities.
Food Defense – Prevention Planning for Food Processors - Workshops
Skill Level: Intermediate, Advanced
Language: English

Starting at FREE

Starting at FREE

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When: March 12, 2019, 8:30 AM - 4:30 PM

Where: Penn State Great Valley Conference Center
209 Conference Center Building
30 E. Swedesford Road

Malvern, Pennsylvania 19355
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The course looks at preventive strategies, vulnerability assessments, and the development of a Food Defense Plan for the facility. Crisis management and product recall procedures are also discussed in the event a situation occurs.

Who is this for?

Those involved in managing food operations or having responsibility for security of food facilities. This includes plant management, quality managers, production managers, supply chain managers, human resource managers, and security managers.


Food safety training – HACCP, FSMA Preventive Controls, ServSafe, volunteer organizations, farmers’ markets, etc Control of food spoilage and foodborne pathogens Quality systems – sanitation, allergens, environmental testing, sustainability and auditing Food processing and preservation Food supply chain – supplier control, traceability and recall FSMA - Preventive controls for human food FSMA - Preventive controls for animal feed

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