Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability.

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 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 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.

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

The International Food Expo, as its name suggests, is a multi-national food showdesigned and organized specifically for the Asian ethnic food market in North America. It provides a unique opportunity for exhibitors to expand their presence and market share in the North American ethnic food business.

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.

The Supply Chain Visibility Workshop is designed to assist an organization with learning the steps needed to identify, capture and share product information for supply chain visibility. In her presentation, Michele Southall, implementation services director, GS1 US, will help attendees gain a better understanding of the definitions and uses of key data elements (KDEs) and critical tracking events (CTEs) and how GS1 Standards support supply chain visibility during a product’s life cycle.

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.

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