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
This workshop will provide the necessary training to insure solid, basic understanding of current good manufacturing practices as a prerequisite for a successful HACCP program. The workshop will cover topics such as sanitation operating procedures, product identification & traceability, preventive maintenance and education & training of employees Read More
The Institute of Food Science at Cornell University is pleased to offer a short course on The Science of Yogurt and Fermented Dairy Products May 6-8, 2014. Please note that this course is intended for both large and small scale manufacturers’. The accompanying program outlines the subject matter we plan to cover including hands-on activities in the Dairy Pilot Laboratory
QC testing plays a more prominent role in the success of a product than ever before. Whether it’s a package that won’t open, crackers that have no snap, an adhesive bandage that won’t stay attached or skin creams that won’t spread, in todays marketplace textural characteristics play an major role in the success or failure of your products. This is true for a wide variety of foods as well as cosmetics, pharmaceuticals, packaging, industrial materials and adhesives.
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).