See All Commercial Food Processing
See All Commercial Food Processing
Videos En este video se discute qué es el programa de verificación de proveedores extranjeros (FSVP, por sus siglas en inglés). More
Videos Este video le ayudará a determinar si su instalación requiere tener un individuo calificado en controles preventivos (PCQI, por sus siglas en inglés) para desarrollar e implementar un plan de inocuidad de los alimentos. More
Videos En este video aprenderá sobre el programa de verificación de proveedores extranjeros (FSVP, por sus siglas en inglés) y le ayudará a determinar si está sujeto a las normas y regulaciones del FSVP. More
Videos Conozca qué es un plan de inocuidad de los alimentos y quién requiere tener un plan. More
Videos En este video, aprenderá quién está cubierto bajo la norma de controles preventivos para alimentos para el consumo humano. More
Videos ¿Qué es FSMA?
4:12
Este video es un resumen de la Ley de Modernización de la Inocuidad de los Alimentos (FSMA, por sus siglas en inglés). More
Videos In this video you will learn about the Foreign Supplier Verification Program (FSVP). It will help you determine whether you are subject to the FSVP rules and regulations. More
Videos What is FSMA?
3:20
This video gives you an overview of the Food Safety Modernization Act (FSMA). It reviews all seven major rules of FSMA and briefly covers compliance requirements. More
Videos This video will help you determine if your facility is required to have a Preventive Controls Qualified Individual to develop and implement a food safety plan. More
Videos What is a FSVP?
3:00
The Foreign Supplier Verification Program (FSVP) is discussed in this video. Learn about the activities and records that make up a FSVP, and if you are subject to the FSVP rule requirements. More
Videos In this video, you will learn who is covered under the Preventive Controls for Human Food Rule. Learn if your operation is affected and what you need to do to comply. More
Videos Food Safety Plan
2:19
Learn what a food safety plan is and who is required to have a plan. This video also breaks down the written food safety plan and gives resources to help facilities develop a food safety plan. More
Workshops Fundamentals of HACCP is a 2-day basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. More
Articles Control de Listeria Monocytogenes en el Medio Ambiente de Cultivo y Empaque de Hongos
Luke LaBorde, Ph.D.
En los últimos años ha aumentado el conocimiento de que Listeria monocytogenes puede ser un posible contaminante microbiano en alimentos listos para el consumo. More
Articles Guidelines for Producing Unpasteurized Cider in Pennsylvania
Luke LaBorde, Ph.D., Robert Crassweller, Ph.D.
This publication explains how to follow established food safety and sanitation standards that minimize the risk for contamination. More
Articles Eradicating Listeria Monocytogenes From Mushroom Slicing and Packaging Environments
Luke LaBorde, Ph.D.
Now is the time for the mushroom industry to take all possible measures to minimize risks for Listeria contamination. More
Articles FSMA Produce Safety and Preventive Controls Regulations: How Do They Apply?
Luke LaBorde, Ph.D.
This article reviews the basics for Produce Safety and Preventive Controls and provides some information on how they may affect the mushroom industry. More
Articles Method for Validating Thermal Sanitization of Mushroom Disk Slicing Equipment
Luke LaBorde, Ph.D., Ramaswamy C. Anantheswaran, Hilary Tobin
This study demonstrates the feasibility of thermal sanitization treatment to eliminate L. monocytogenes at niche sites within slicer heads without requiring complete disassembly. More
Articles Supplier Controls for Prevention of Food Safety Recalls
Martin Bucknavage
The Preventive Controls for Human Foods Regulation requires food companies to develop and implement a risk-based Food Safety Plan. More
Articles Sanitary Transportation of Human and Animal Food
Luke LaBorde, Ph.D.
Part of the Food Safety Modernization Act (FSMA), the goal of the Sanitary Transportation rule is to prevent practices during transportation that create food safety risks. More
Workshops Learn how to address and control E. coli O157:H7 and other STEC Pathogens during the production of beef products manufactured in small and very small meat processing establishments More
Online Courses Sanitary Transport of Human and Animal Food
4
1 hour, 30 minutes
$19.00
This online course meets the training requirements for the FDAs ruling on the Sanitary Transportation Regulation for the Food Safety Modernization Act (FSMA). More
List of Co-packers and Manufacturers in Pennsylvania and Beyond
Luke LaBorde, Ph.D.
A co-packer, or co-manufacturer, is an established food company that processes and packages your product according to your specifications. More
Articles Food Entrepreneurs
Luke LaBorde, Ph.D.
Are you looking to start a new food business? Are you an existing business looking for information on how to maximize your profitability? More
State and Federal Regulations for Food Processors
Luke LaBorde, Ph.D.
Regulations vary from state to state. Here we provide resources from Pennsylvania and Federal sources. Check with your state Department of Agriculture or local Health Department to determine which regulations you need to follow. More