FD152: Food Processing and Technology

Dates: To Be Determined

• We are postponing the course planned for July 10–14, 2023 to a later date. New course dates are to be determined.
• The course is in-person and will begin promptly at 8:00 am daily. You are required to attend the course in its entirety.
• Attendance will be taken daily starting at 7:30 am. Please bring your official government issued identification for identity verification.
• We will begin promptly at 8:00 am each morning. It is your responsibility to arrive a few minutes early to sign in!

Location: Cornell AgriTech, Geneva, NY

• Each day we will assemble at the Jordan Hall Auditorium located on the Cornell AgriTech campus (630 West North Street, Geneva, NY 14456).
• We will also use the pilot plant facilities located in the Food Research Laboratory building (665 West North Street, Geneva, NY 14456), which is a short walk from Jordan Hall (see link to campus map below).
• Cornell AgriTech campus map

Course Objectives

Upon completion, participants will be able to:

1. Define food processing, its importance and public health risks
2. Identify food safety hazards and required controls for controlling food safety hazards within the manufacturing process, including the storage and packaging process
3. Identify food processing equipment, including process control monitoring equipment, and their function as they pertain to food processing
4. Assess the adequacy of equipment design and construction for food and non-food contact surfaces
5. Identify problematic areas of equipment cleaning and maintenance
6. Evaluate the condition of packaging materials and controls of food safety hazards as related to packaging materials
7. Review the integrity of food product packaging and evaluate the condition of the product within packaging

Target Audience

• This course is designed for FDA investigators, state inspectors, compliance officers, and supervisors who are actively engaged in the inspection of food manufacturing plants, or review or take compliance action on inspection reports.
• This course will become a prerequisite for advanced food courses and those seeking level II food certification.

Continuing Education Units (CEU)

• 3.4 CEUs

General Prerequisites: Must be Completed Before the Start of the Course

Due date for completion of prerequisite coursework is before the course begins. Prior to attending, course participants must:

1. Have completed their new hire training curriculum.
   • FDA: Level I, including the audit, or completion of 6 month district training program (includes 3 week new hire program) if hired prior to Jan 1, 2002 and not Level I
   • State: Basic Food Inspection Training Curriculum as referenced in Standard 2, Manufactured Food Regulatory Program Standards
2. Food Microbiology Control web course series, MIC 01-15 (States will have completed this web course series in their new hire training curriculum)
3. Fermentation at Retail web course (ID: FD8009W)
4. FDA - Pasteurization web course (ID: CC8002W)
5. FDA - Plumbing Controls for Commercial Food Establishments web course (ID: CC8001W)
6. FDA - Introduction to Food Packaging web course (ID: FD8000W)
7. Curing, Smoking, Drying of Meat, Poultry and Fish and the Processing of Fermented Sausages web course (ID: FD8005W)
8. Reduced Oxygen Packaging at Retail web course (ID: FD8004W)

• Prerequisites 2-3 must be accessed at ComplianceWire
• Prerequisites 4-8 must be accessed at OTED LearnED Training System
• Please access the prerequisites only at the specific web links listed above.
• The total estimated time of completion of prerequisites 3-8 is 11 hours.

Course Completion Requirements

To successfully complete this course and receive a course certificate with Continuing Education Units* (CEUs), each participant will be required to:

1. Be on time and attend the entire course;
2. Participate in class discussions, exercises, workshops and presentations; and
3. Pass the course assessment(s).

Course Assessments/Exam Policy

As an authorized provider of Continuing Education Units accredited through the International Association for Continuing Education and Training (IACET), OTED courses are required to have an assessment(s) component (knowledge & application) to evaluate the effectiveness of the training presented and the participant’s grasp of the material covered. Participants will receive only a pass/fail score.

What to Expect: Additional Logistics

• We will take an hour lunch break daily. Lunch will NOT be provided. We will provide a list of local dining options, including restaurants that deliver. You may choose to bring a lunch with you or have it delivered.
• The course includes a combination of lectures and lab demonstrations. All lectures will take place in the Jordan Hall Auditorium (where we will assemble each morning). All lab demonstrations will take place at the pilot plant in the Food Research Laboratory building.
• We plan to walk as a group from the Jordan Hall Auditorium to the pilot plant in the Food Research Laboratory building for the lab demonstrations. It is a very short walk (~ 5 minutes).
• Attendees are required to comply with all of the pilot plant’s good manufacturing practices (GMP) policies.

Appropriate Attire: Dress Code Required to Meet GMPs

• To meet the facility’s GMP requirements:
  • You will be required to wear a lab coat (provided) and other personal protective equipment when we are in the pilot plant.
  • Closed-toe shoes are required! Absolutely no high heels, sandals, open-toed shoes, etc. are allowed in the pilot plant.
  • No personal belongings such as jewelry, watches, etc. are permitted in the pilot plant.
• Please dress appropriately for both the facilities and the weather! The temperature may vary in the Jordan Hall Auditorium and/or pilot plant as well as outside.
• We suggest you bring layers of appropriate clothing. We will have space available for you to place or hang umbrellas or light jackets in both the Jordan Hall Auditorium and by the entrance to the pilot plant in the Food Research Laboratory building.
• We suggest you wear comfortable, closed-toe shoes. Not only will you be walking across campus daily, but you will be standing for long periods of time during lab demonstrations.

Special Accommodations: Contact Us

• This course requires long periods of standing and walking to complete the lab sections and long periods of sitting for the lectures. We will try to provide reasonable accommodations to any participant with disabilities.
• If you need a reasonable accommodation for any part of the training process - due to medical conditions, physical limitations or particular learning challenges - please notify us as soon as possible and in advance of the course.
• Notification must be made within an appropriate amount of time prior to the start of the course and reasonable accommodations will be granted on a case-by-case basis.

Transportation and Parking: Provide Your Own Transportation

• You are responsible for making your own arrangements for travel to/from Geneva, NY. There are two airports, approximately within one hour of Geneva, NY:
  • Frederick Douglass Greater Rochester International Airport; and
  • Syracuse Hancock International Airport.
• You are also responsible for your own transportation to/from the hotel to the Cornell AgriTech campus. 
• Parking on the Cornell AgriTech campus is free.
• We ask that you park in the lot outside of Jordan Hall located off of West North Street. There is additional parking near the pilot plant on Collier Drive or the lot off of Collier Drive next to the Food Research Laboratory and the pilot plant’s main entrance.

Course Fees

• New York State Cost: $1,500
• Out of State Cost: $1,850

Course Registration: Coming Soon

Check back again soon for a link to register for the course.

**Important Note**

This course will be subject to cancellation if we do not reach a minimum number of participants. The maximum enrollment is 40 participants. A wait list will be started if the maximum enrollment is reached.