Food Safety and Sanitation for Food Manufacturers Short Course

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.
Food Safety and Sanitation for Food Manufacturers Short Course - Workshops
Length: 2.5 days
Language: English
Note: Early bird and group discounts are available. Click "register" to learn more.
$925.00

Starting at FREE

Starting at FREE

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Description

When: October 16, 2018 7:30 AM to October 18, 2018 12:30 PM

Where: Erickson Food Science Building
University Park, Pennsylvania 16802

The Penn State Food Safety and Sanitation for Food Manufacturers is a comprehensive 2 1/2-day program on the essentials of sanitation in food processing and packing facilities.

This educational opportunity is offered for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning, sanitizing, and pest control.

Lectures and lab sessions focus on control of pathogenic and spoilage microorganisms, plant and equipment design, safe handling of chemical products, allergen control, and educational strategies to get your workers involved and committed to your food safety plan.

Who is this for?
  • Food manufacturers
  • Sanitarians
  • Quality assurance managers food plant managers
  • Food engineers
  • Individuals and companies that are required to follow the Food Safety Modernization Act (FSMA)
  • Individuals developing in-house food safety programs
What will you learn?
  • The essentials of sanitation in food processing plants
  • How to control pathogenic and spoilage microorganisms
  • Plant and equipment design
  • How to safely handle chemical products
  • How to reduce and control allergens
  • How to educate and involve employees in a food safety plan

Instructors

Dairy Food Processing & Quality Dairy Food Safety Sensory Analysis of Dairy Products Dairy Foods Extension Artisanal Cheese

More by Kerry E. Kaylegian, Ph.D. 

Food Safety and Nutrition Lead Instructor-FSPCA Human Foods-Preventative Controls Lead Instructor-FSPCA Animal Feeds-Preventative Controls Lead Instructor-FSMA Produce Safety Alliance Certified Instructor/Proctor for ServSafe, Retail Food Service

More by Richard Andrew Kralj, M Ed., RDN, LDN 

Tracking Listeria monocytogenes in produce production, packing, and processing environments Food safety validation of mushroom growing, packing, and processing procedures Farm food safety, Good Agricultural Practices (GAP) training Hazards Analysis and Risk Based Preventive Controls (HACCP) training Technical assistance to home and commercial food processors Food Safety Modernization Act (FSMA)

More by Luke LaBorde, Ph.D. 

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

More by Martin Bucknavage 

David Hayse

Don Jones

Richard Kammerling

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