Dairy HACCP is a one-day hands-on workshop designed to cover an introduction to HACCP in a plant setting. A variety of topics include the potential of dairy plant hazards, prerequisites, validation of HACCP plans, implementing HACCP, and regulations. Read More
Join David Michael & Co. on Wednesday, May 8, 2013 at the Hyatt Regency Philadelphia at Penn’s Landing as we celebrate our tenth anniversary Innovation Roadshow. Read More
The Wisconsin Cleaning and Sanitation Workshop is a one-day workshop designed to cover the basics of cleaning and sanitizing food equipment and methods of monitoring cleaning efficiency. 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
This is an extensive Pasteurization Training Program that has been very successful in educating Pasteurization operators and plant personnel on the regulatory requirements and dynamics of these critical systems. This course has also been presented to supervisors, managers, and quality assurance personnel to increase their understanding of one of the most regulated systems in the food industry. Read More
This is an extensive Pasteurization Training Program that has been very successful in educating Pasteurization operators and plant personnel on the regulatory requirements and dynamics of these critical systems. This course has also been presented to supervisors, managers, and quality assurance personnel to increase their understanding of one of the most regulated systems in the food industry. Read More
This conference is for individuals who are concerned with the safety of food and dairy processing. Sanitarians, milk haulers, lab managers, plant managers and supervisors-everyone involved in getting the milk from the farm to the table safely. Read More
"The World of Cheese from Pasture to Plate" is a four-day hands on course aimed at educating retailers, culinary professionals, end users, brokers, distributors, retailers, and marketers, in the art and science of cheesemaking. Read More
A professional development conference featuring top frozen and refrigerated food industry speakers exploring the latest consumer and industry trends. Bill Nasshan, SVP Center Store, BI-LO/Winn-Dixie will be one of the Retailer Keynote speakers. Read More