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May 17, 2016

  • 3-A Annual Meeting and Education Program
    • Date May 16, 2016 – May 20, 2016
    • Time 12:00 AM - 12:00 AM
    • Location Clarion Hotel & Conference Center, Milwaukee, WI
    • Website http://www.3-a.org
  • USDA Microbiological Methods for Meat and Poultry
    This course combines lectures and hands-on laboratory exercises to detect and identify foodborne pathogens such as Salmonella, Shiga-toxin Producing E. coli (STEC), Listeria monocytogenes, and Campylobacter following the Microbiology Laboratory Guidebook (MLG) methods. This course will be taught by a team of instructors from the USDA Food Safety and Inspection Service (FSIS), USDA Agriculture Research Service (ARS), and the University of Maryland. Hands-on laboratory work will be supported by representative from 3M, BioMerieux, DuPont and Thermo Scientific.
  • Dairy Plan Food Safety Workshop
  • Food Microbiology Short Course

    The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety.

  • Partnership for Food Safety Education Partners and Federal Liaisons Meeting
  • Food Microbiology Short Course
    The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products. The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens and/or their toxins such as E. coli O157:H7, Listeria, Salmonella, Campylobacter, spoilage and mycotoxigneic fungi, and mycotoxins.
  • FSPCA Preventive Controls for Human Foods

    COURSE DETAILS: • Two and a half day course (8 a.m. to 5:30 p.m., 8 a.m. to 12:00 p.m. on day 3) • Course follows FSPCA approved curriculum, taught by AFDO registered lead instructors • Small classes with practical exercises (participant–trainer ratio is 25:1) • Comprehensive course manuals with reference materials are provided • Official FSPCA-AFDO certificates of completion are provided to participants who actively participate in the course and exercises • Voucher to take National Registry of Food Safety Professionals (NRFSP) HACCP manager exam included at additional cost