The course is conducted by the Department of Food Science at Penn State in cooperation with the Pennsylvania Department of Agriculture and speakers from equipment and supply companies. Read More

This is a 2-day course that will give participants an understanding of the SQF Code(s) and the requirements to implement and maintain SQF Systems. Read More

This is an extensive International HACCP Alliance Certified Training Program that will provide individuals with all of the tools needed to develop and maintain their own HACCP program and have a full understanding of HACCP. Read More

PACK EXPO International will bring together more than 45,000 buyers from all over the globe and 1,800-plus leading suppliers, showcasing state-of-the art materials, machinery and methods for packaging and processing in every market.

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Dairy company employees must know the specific requirements for labeling dairy foods to avoid the waste and costly fines that result from mislabeling. Read More

Farmstead and artisan dairy processors and others interested in cheese who take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business. Read More

Learn proven methods for implementing these standards. Auditing approaches and strategies for certification will be covered. Valid business approaches to “sustainability” or “Going Green” in today’s climate. Guidance and responsibility; what are the implications for employees and management? Dennis Sasseville (Normandeau Associates, Inc.), primary instructor Read More

WASHINGTON, DC, August 9, 2012 – The Global Cold Chain Alliance (GCCA) and its partner Associação Brasileira da Indústria de Armazenagem (ABIAF), the national cold storage association of Brazil, are holding a Latin American Cold Chain Summit, October 16-17, 2012 in São Paulo, Brazil. Read More

Discover the basic concepts of the Hazard Analysis Critical Control Point (HACCP) system and learn what it takes to develop a thorough plan to better support you and your company. Our hands-on, three-day workshop will take you through the steps and teach you how to create and implement a successful HACCP program. Read More

The Penn State Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program being held on October 9, 10 and 11, 2012 on the essentials of sanitation in food processing plants. Read More