2017 Public Courses

Principles of Food Microbiology


  • August 22, 2017 - August 23, 2017
    7:30 am - 5:00 pm

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. LEARNING OBJECTIVES: Participants will explore various microbiological organisms in food-Students will delve into the various physical and chemical agents used to control microorganisms in food Learn about food related illness from microorganisms-Determine microorganisms that (more…)

Mérieux NutriSciences partnered with Cornell University: HACCP Training, Implementing SQF Systems & Quality Systems


  • Onsite Practical HACCP for Food Processors
    August 24, 2017 - August 25, 2017
    8:00 am - 5:00 pm
  • Implementing SQF Food Safety Systems Training- Edition 8
    August 28, 2017 - August 29, 2017
    8:00 am - 5:00 pm
  • Implementing SQF Food Quality Systems Training- Edition 8
    August 30, 2017 - August 31, 2017
    8:00 am - 5:00 pm

Offered back-to-back, this is the first time we are offering this trio combo package. In the new Implementing SQF Systems Version 8.0, the Food Safety Plan and the Food Quality Plan have been separated into two codes. The training for each code is 2 days long and participants must also have a certified HACCP course. We (more…)

BRC Global Standard for Food Safety Issue 7 – Implementing the Standard


  • August 29, 2017 - August 30, 2017
    7:30 am - 5:00 pm

This two-day course is designed to help technical teams gain a firm understanding of the BRC requirements, as well as the evidence expected to be presented during the audit. LEARNING OBJECTIVES: Have a full understanding of all requirements and strategies for successful implementation Understand leadership and strategies for instilling a food safety and quality culture (more…)

Effective Environmental Monitoring & Aseptic Techniques


  • September 12, 2017 - September 13, 2017
    7:30 am - 5:00 pm

Understanding the microbial condition of your plant is key to the overall success of your food safety system. Learn the differences between routine monitoring and investigations and how to establish the right culture for a sound environmental monitoring program.  LEARNING OBJECTIVES: Learn about the types and methods of monitoring your facility environment to ensure that (more…)

FSPCA Preventive Controls for Human Food (PCQI) Course


  • September 19, 2017 - September 21, 2017
    7:30 am - 12:00 pm

This course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 2.5 day course, designed by the Food Safety Preventative Controls (more…)

Implementing SQF Food Safety Systems 8.0 Course


  • September 26, 2017 - September 27, 2017
    8:00 am - 5:00 pm

This course provides participants with the basics to become a SQF practitioner for the Food Safety Code for Manufacturing. Attendees will gain a thorough understanding of SQF concepts, principles, and application requirements, enabling the implementation of an effective Food Safety Management Program meeting SQF requirements. LEARNING OBJECTIVES: Promote an understanding of the SQF Food Safety (more…)

Implementing SQF Food Quality Systems & SQF Advanced Practitioner Course


  • Implementing SQF Food Quality Systems Training- Edition 8
    October 3, 2017 - October 4, 2017
    8:00 am - 4:00 pm
  • SQF Advanced Practitioner Course
    October 5, 2017 - October 6, 2017
    8:00 am - 4:00 pm

Offered back-to-back, this is the first time we are offering this combo package. In the new Implementing SQF Systems Version 8.0, the Food Safety Plan and the Food Quality Plan have been separated into two codes. We will be offering the SQF Quality Systems for Manufacturing Course on October 3-4, 2017 followed by the SQF Advanced (more…)

Allergen Management Beyond Preventive Controls


  • October 10, 2017 - October 11, 2017
    8:00 am - 5:00 pm

This course is essential to facilities that have allergens in their building (either through processing, handling, manufacturing, storing, receiving, labeling, or shipping) to help them establish, enhance or ensure compliance with various requirements, and to ensure they have effective controls for each allergen to ensure allergens are properly declared on the label and to prevent (more…)

University of Nebraska- Lincoln & Mérieux NutriSciences: Crisis Management & Food Defense Workshop


  • October 17, 2017 - October 18, 2017
    8:00 am - 12:00 pm

FSMA and a fear of being safe is on everyone’s mind. Is your organization prepared to manage the risks and hazards that are lurking inside your facility? This timely course covers food defense measures and strategies  that attendees should employ throughout their processing operations. LEARNING OBJECTIVES: Learn the basic concepts and strategies of defending your (more…)

Introduction to HACCP for Food Processors


  • October 24, 2017 - October 25, 2017
    8:00 am - 5:00 pm

This 2 Day course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Topics Include: Introduction to HACCP principles Prerequisite programs Conducting a hazard analysis Identification of critical controls.     (more…)