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November 4, 2015

  • Engage Webinar Series
    Consumer interest in food is at an all-time high and mistrust in today’s food system is common. We live and work in a fundamentally new environment where the conversation is less about “What’s for dinner?” and more about “Should I be feeding this to my family?” or “Can I trust that it was produced responsibly?” or "Is it safe?".
    The series consist of three webinars -
    1. Today's consumer and the erosion of trust (recording available)
    2. Why Values Matter?
    3. How to make Science make Sense?

  • 2015 SQF International Conference
    • Date November 3, 2015 – November 5, 2015
    • Time 12:00 AM - 12:00 AM
    • Location Indianapolis, Indiana
    • Website http://www.asifood.com

    Sponsored by ASI Food Safety.

  • Dairy Practices Council's 46th Annual Conference
    • Date November 3, 2015 – November 6, 2015
    • Time 12:00 AM - 12:00 AM
    • Location Hilton Burlington, 60 Battery Street, Burlington, VT 05401
    • Website http://www.dairypc@dairypc.org
  • UC David Produce Safety Workshop

    Organized by Dr. Trevor Suslow, this 2 1/2 day workshop is an integrated approach to building a foundation of awareness and improved understanding of the current scientific basis for produce microbial safety systems and preventive controls. The content is designed to provide participants with a framework for decision-making on key topics common to industry guidance and standards as well as the multiple layers of evolving federal regulatory compliance rule-making requirements.

  • Practical Food Safety & HACCP Workshop
    • Date November 3, 2015 – November 5, 2015
    • Time 08:00 AM - 02:00 PM
    • Location Boise, ID
    • Website http://www.techhelp.org

    HACCP or Hazard Analysis Critical Control Points, is a preventive system for the control of health threatening biological, chemical, and physical food hazards during foodwash handsprocessing. This is a comprehensive, three-day workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility. Participants who pass a final test will receive a certificate of completion. Day One of the workshop covers prerequisite food safety programs. Prerequisites ensure products are free from objectionable hazards and ensures a sanitary food processing environment. Interactive sessions show how to implement programs such as Good Manufacturing Practices, Sanitation, and Pest Control. The final two days focus on how to develop a Hazard Analysis Critical Control Point (HACCP) plan and implement a HACCP System. Participants will learn the five preliminary tasks, the seven key HACCP principles, and how to build a HACCP plan with product description, flowcharts, hazard analysis, and a critical control point matrix. Day two includes a discussion on the Food Safety Modernization Act, and covers the new proposed Hazard Analysis and Risk-Based Preventive Controls regulation and impacts on HACCP systems. The course and the instructor are accredited by the International HACCP Alliance (IHA). Third party auditors and customers look for accredited HACCP training when reviewing a company’s food safety management system.

  • Produce Safety; A Science-based Framework Workshop

    An interactive two-and-a-half day workshop with a focus on Microbial Produce Safety Systems from Preharvest to Postharvest.

  • HACCP Plan Development for Food Processors
    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. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety.

    This workshop meets the educational requirements cited in both the FDA regulation requiring HACCP for sea foods (21CFR123) and the USDA rule on Pathogen Reduction and HACCP (9CFR304 et al.). The HACCP strategies presented include those proposed by the National Advisory Committee on Microbiological Criteria for Foods.

    Participants who successfully complete this program will receive a certificate of completion affixed with the IHA seal.
  • WEBINAR: "Eleven Listeria New Species and Counting: What do They Mean for Your Food Safety Testing and Environmental Monitoring?"

    Webinar runs 9:00-10:00 a.m. CST. Presented by Dr. Martin Wiedmann from Cornell University. Registration is $25 and is now open. For more information, visit our website at http://www.foodprotection.org/events-meetings/webinars/

  • China International Food Safety and Quality (CIFSQ) Conference + Expo 2015