See All Commercial Food Processing

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

The Better Process Control School (BPCS), presented virtually online via Zoom, is a program designed for manufacturers of shelf stable, acidified and low acid foods (including pet foods.)

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.

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.

This booklet, intended for retail establishments, food service, and restaurants, provides an overview of foodborne illness and the disease caused by Listeria monocytogenes.

Learn what Penn State Extension is doing to address the Food Safety Modernization Act (FSMA) and provide industry with resources and training to navigate the regulations.

Small-scale food business entrepreneurs learn how to create a business using marketing, pricing, financing, and risk management tools.

Learn the fundamentals of cleaning and sanitizing in dairy food plants, and how to write sanitation standard operating procedures (SSOPs).