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.
This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process. Read More
This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. The objective is to provide the individual with advanced skills regarding the properties of cleaning and sanitation. Read More
Supplier Food Safety Management Workshops will assure the dairy industry food safety performance of their supplier network. The workshop is science based and was designed to help companies identify, quantify, and mitigate risks from ingredients, packaging, equipment, and services.
3-A Sanitary Standards, Inc. (3-A SSI) will hold its 2014 Education Program and Annual Meeting on May 12-16, 2014 at the Clarion Hotel & Conference Center in Milwaukee, Wisconsin.
The HPLC Symposium is the largest meeting and exposition in the world dedicated to liquid phase separation science. This international meeting series is multi-disciplinary in nature and brings together many of the world's leading authorities to address the practical and economical issues and challenges related to all aspects of liquid phase separation science techniques. Read More
HAACP is an internationally recognized food safety system. This course will provide training to develop and implement a HACCP system. The course will focus on dairy and juice. Participants will receive help designing a plan for their company. Read More