The artisan and farmstead cheesemaker segment of the dairy industry continues to grow and produce unique cheese products that are sold locally or nationally in various channels including retail, restaurants, or farmers markets around the country. While these cheeses are finding favor with the consumer across all demographics, it has allowed the dairy producer another option for selling and marketing milk products directly from the farm.
This is a 2-day course that will give participants an understanding of the SQF Code (Version 7), how to implement these requirements in a food processing plant, as well as food ingredient and food packaging plants to ultimately achieve or maintain SQF Certification.
The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety.
Participants learn best practices and practical approaches for pathogen controlthrough short lectures and hands-on small group sessions which include microbial swabbing techniques and strategies, evaluating sanitary design, and developing standard sanitation operating procedures (SSOPs).
This HACCP Training course is designed for individuals that have responsibility for building, maintaining and updating plant HACCP programs that will meet customer, Safe Quality Foods (SQF), British Retail Consortium (BRC), International Food Standard (IFS), and Food Safety Standard Certification (FSSC) 22000 third party certification system requirements.
This event brings dairies together from all over North America for two days to discuss the successes and challenges of the operations and marketing of glass packaging.
Statistical process control is a tool used to control quality and improve business success. During this course, participants will learn about the history of SPC, variation, control charts, run charts and a variety of statistical tools. Using real life examples participants will have a broad, basic understanding of the SPC tools used in the business world. Read More
The workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits. Read More
This in-depth one-day workshop will identify food plant operational requirements of the 2011 Food Safety Modernization Act (FSMA), including; Food Plant Registration, Mandatory recall, Administrative detention of products, Monetary penalties for individuals and companies, Produce Safety, The HACCP-like “Preventative Controls”, Use of FDA-Accredited Laboratories, Environmental Monitoring, Supplier Verification, Allergen Control, and Finished Product Traceability.
The artisan and farmstead cheesemaker segment of the dairy industry continues to grow and produce unique cheese products that are sold locally or nationally in various channels including retail, restaurants, or farmers markets around the country. While these cheeses are finding favor with the consumer across all demographics, it has allowed the dairy producer another option for selling and marketing milk products directly from the farm.