Specialty Training Programs

This course will prepare participants to develop and implement an effective Pathogen Environmental Monitoring program that will achieve greater product safety and quality. 

CEU

This workshop is intended for Artisan Cheese and Dairy Food Producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) compliant, preventive control (PC)-based, food safety plan for their facility.   

CEU

This two-day course provides participants with a thorough understanding of the basic factors that influence microbial growth and survival in the food processing environment. 

CEU

Obtain an understanding of the SQF Code and how to implement these requirements in a food processing plant to achieve or maintain SQF Certification. 

CEU

This course is intended for quality, technical and managerial staff working in food manufacturing who seek to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF Quality Code. 

CEU

This workshop is designed for the artisan ice cream manufacturer and will focus on types of frozen desserts, composition and physical properties, equipment, ingredients, sensory, food safety, and frozen dessert manufacture.

CEU

In this workshop, participants will apply scientific principles to craft six varieties of cheese from pasteurization through curing.

CEU

Learn more about cheddar and mozzarella grading in accordance with USDA standards.

CEU

This workshop is designed for small scale processors, restaurants and butchers who would like to develop or increase their value-added section meat sales and explore the basics of curing meats, meat science and non-meat ingredients. 

CEU

Master critical communication and leadership skills to effectively manage employees, establish priorities and delegate responsibilities while building awareness of team dynamics and how to engage employees through group problem-solving and decision making. 

CEU

This workshop provides training in the basic components of sensory evaluation including psycholog­ical consideration in sensory analysis, physiology of sensory perception, reviewing the components of flavor, and exploring flavor and texture attributes during hands-on sensory sessions.

CEU

This workshop is designed to give participants the tools on how to prepare and run their best GFSI audit. 

CEU

This course presents the process of writing and maintaining Standard Operating Procedures for both regulatory compliance and everyday employee usage.

CEU