Upcoming Public Courses

Microbiological Concerns in Food Plant Sanitation


  • December 16, 2019 - December 17, 2019
    8:00 am - 5:00 pm

Maintaining effective sanitation programs provide critical and actionable data about your processes. Course attendees will gain firsthand experience in evaluating microbiological and other sanitation problems. Learning Objectives: • Understand the definitions and effective steps to take to clean and sanitize a food plant contaminated with pathogens, spoilage organisms and allergens • Explore effective ways to (more…)

FSPCA Preventive Controls for Human Food (PCQI)


  • February 25, 2020 - February 27, 2020
    8:00 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 (more…)

Food Labeling 101


  • March 3, 2020 - March 4, 2020
    8:00 am - 5:00 pm

In today’s regulatory environment, keeping up with the ever evolving rules, regulations and interpretations of the FDA and USDA regarding food labeling can be daunting, especially if one hasn’t had the fundamentals of food label compliance. This workshop is designed to provide participants with the necessary knowledge and skills to understand the basic requirements of (more…)

Internal Auditing in a Food Plant


  • March 10, 2020 - March 11, 2020
    8:00 am - 5:00 pm

Attendees will learn how to establish a robust internal auditing process to evaluate their food safety management practices and programs. Participants will also learn how to avoid common internal auditing mistakes and strengthen their programs. Learning Objectives: Learn how to determine the criteria that is part of the internal audit system for your organization Discover (more…)

Practical HACCP for Food Processors


  • April 6, 2020 - April 7, 2020
    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. This essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s (more…)

Implementing SQF Systems – Manufacturing


  • April 8, 2020 - April 9, 2020
    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. The training course is designed to provide participants with an understanding of the SQF Code. Learning Objectives Promote an understanding of the SQF Food Safety Code Create a knowledge base to facilitate the successful implementation and (more…)

SQF Quality Systems for Manufacturing


  • April 10, 2020
    8:00 am - 5:00 pm

In 2018 SQFI introduced the SQF Quality Code as part of the edition 8 suite of SQF standards. The SQF Quality Code incorporates the quality management principles necessary to achieve customer requirements and continuously improve quality and productivity. This one-day course is ideal for those already familiar with quality management principles, such as SQF quality (more…)

FSPCA Preventive Controls for Human Food (PCQI)


  • April 21, 2020 - April 23, 2020
    8:00 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 (more…)

Principles of Food Microbiology


  • May 12, 2020 - May 13, 2020
    8:00 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: Explore various microbiological organisms in food Discover the various physical and chemical agents used to control microorganisms in food Learn about food related illness from microorganisms Determine microorganisms (more…)

Mérieux NutriSciences & University of Nebraska- Lincoln: Environmental Monitoring Hands-on Training Workshop


  • June 2, 2020 - June 3, 2020
    8:00 am - 5:00 pm

Understanding the microbial condition of your plant is key to the overall success of your food safety system. The University of Nebraska-Lincoln and Merieux NutriSciences have teamed together to provide a unique training opportunity. Together they will provide classroom instruction and hands-on training in the University’s pilot plant for those individuals looking to develop or (more…)