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Learn what a food safety plan is and who is required to have a plan under the Food Safety Modernization Act (FSMA). This video breaks down the written food safety plan and gives resources to help facilities develop a food safety plan.

Learn more about imported foods and the FSMA Foreign Supplier Verification Program rule, plus find educational opportunities from Penn State Extension.

Learn the details and find educational resources on the FSMA Human Food Rule, including videos and training opportunities that address requirements, exemptions, and deadlines of the rule.

Now is the time for the mushroom industry to take all possible measures to minimize risks for Listeria contamination.

As of 2018, there were 88 dairy plants producing one or more dairy products in Pennsylvania (USDA NASS).

This instructional video demonstrates both benchtop and portable methods to measure the pH of meat products.

Learn the regulations that apply to storage and transportation operations for warehouses that store food.

In this video you will learn how to conduct microbiological sampling of the processing environment.

Learn about sales channels in food operations, factors to consider in specialty markets and retail sales, and more!

Join us for an introduction to the regulations and product parameters that apply to food operations.

This annual course provides an overview of basic dairy technology and the manufacture of cultured dairy products, including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese.

Learn what to take into consideration when selecting dairy foods processor equipment based on condition, cost, materials, and more.

Join us to discuss planning considerations for facility construction, retrofits, or expansions and get answers to your questions on these topics!

El objetivo de esta publicación de entrenamiento es ayudar a las personas que controlan la inocuidad de alimentos que asistieron al entrenamiento de la norma de inocuidad de los productos agrícolas frescos de FSMA a comunicar el conocimiento a otros trabajadores de la huerta.

The purpose of this training booklet is to help food safety managers who attended the Food Safety Modernization Act's Produce Safety Rule training to communicate the knowledge to others on the farm.

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.

This online course meets the training requirements for the FDAs ruling on the Sanitary Transportation Regulation for the Food Safety Modernization Act (FSMA).

Poster provides instructions on the proper handwashing techniques. In Spanish and English.

Participants in this three-day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk.

Consistently using correct cleaning and sanitizing procedures in dairy and food processing plants is the foundation to producing high quality, safe food.

The traditional practice of using wood boards for cheese aging must meet the contemporary practice of sanitation to ensure food safety.

This workshop provides the credentials to meet FDA requirements for development and implementation of the Foreign Supplier Verification Program (FSVP) for Food Importers as part of the Food Safety Modernization Act (FSMA) regulations.

The Cheese Tracking System helps cheesemakers track quality and consistency attributes in order to improve their cheese and troubleshoot problems.

Provides the credentials to meet FDA requirements to be designated a PCQI for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations.

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.