Fundamentals of Food Safety
Date: September 27, 2017
Location:  Lancaster County Extension
*Registration Deadline: September 20, 2017

Dairy Basics - Fundamentals of Food Safety

This 1-day workshop addresses the principles of producing safe dairy products to meet regulatory requirements. The workshop begins with an overview of food safety plans required by the Food Safety Modernization Act (FSMA). The morning session reviews the requirements for good manufacturing practices (GMPs), hazard analysis and risk-based preventive controls for human food. The afternoon session begins with a discussion how milk chemistry and microbiology relate to cleaning and sanitation practices in a dairy plant. Lectures address the principles of cleaning and sanitizing, how to write sanitation preventive controls, and record keeping procedures.  


 Who Should Attend

  • farmstead and artisan processors of raw and pasteurized milk and cheese, and value-added dairy products
  • small- to medium-dairy processors of fluid milk and value-added dairy products

When & Where: 

September 27, 2017
Lancaster County Extension Office
1383 Arcadia Road
Lancaster, PA
717-394-6851
extension.psu.edu/lancaster
 
Fees
The $100 registration fee includes course and supplemental materials, lunch and a Certificate of Participation as proof of training on GMPs and sanitation procedures.
 
 For More Information and Registration
http://www.cvent.com/events/dairy-basics-fundamentals-of-food-safety-the-fsma-update/event-summary-24049dfdc7574e2694c50fb0fafc9edf.aspx?i=20f6f801-a40c-412b-9cef-216a3e34f3f4
 
For registration by phone and registration questions: Office of Conferences and Short Courses, 814-865-8301 or toll-free 877-778-2937, csco@psu.edu
 
For course content questions: Dr. Kerry Kaylegian, Dairy Foods Research & Extension Associate, 814-867-1379, kek14@psu.edu


Preventive Controls for Human Foods
          Dairy Foods Processing

Date: October 3-5, 2017
Location:  Food Science bldg in UP  
*Registration Deadline: September 19, 2017

Preventive Controls for Human Foods
Dairy Foods Processing

The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) provides standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA). In addition to the Food Safety and Preventive Controls Alliance curriculum, this 3 day course will cover typical hazards associated with dairy processing, use dairy product examples for all breakout work groups, and discuss the transition from the PMO Appendix K HACCP system to a FSMA Hazard Analysis and Risk-Based Prevent Control system.
 
Who Should Attend
This course is for any person that is involved in developing, implementing, and maintaining a Food Safety Plan, including Food Safety Team coordinators, plant management, quality assurance/control personnel, sanitation supervisors, line operators, artisan and farmstead processors, regulatory personnel, educators and other dairy professionals looking to increase their knowledge of food safety and preventive controls.

Where & When
October 3-5, 2017
Penn State Department of Food Science
Rm 252 Erickson Food Science Building
University Park
foodscience.psu.edu

Fees

Registration fee is $695, and includes course materials, FSPCA certificate, refreshment breaks and lunch.

Registration closes September 19th.

For More Information and Registration:
http://www.cvent.com/events/preventive-controls-for-human-foods-dairy-foods-processing/event-summary-8682b175dd004e87922da3a0f9b19f1b.aspx 
http://extension.psu.edu/dairy-pc

 For registration by phone and registration questions: Office of Conferences and Short Courses, 814-865-8301 or toll-free 877-778-2937, csco@psu.edu
 For course content questions: Dr. Kerry Kaylegian, Dairy Foods Research & Extension Associate, 814-867-1379, kek14@psu.edu

 


The Science and Art of Cheesemaking

Short Course

http://www.cvent.com/events/the-science-and-art-of-cheese-making-short-course/event-summary-4d897a6e2be94191884b9d68bcdb75d9.aspx

When: Monday, November 13, 2017 - Thursday, November 16, 2017

Time:  8:00 AM - 3:00 PM

Where:  Rodney A. Erickson Food Science Building

               Curtin & Bigler Rds.
               University Park, Pennsylvania 16802