Courses and Events

• Understanding and Implementing HACCP: Hazard Analysis Critical Control Point for Meat and Poultry Processors
  Audience: Small Meat and Poultry Processors
  Contact: Dr. Catherine Cutter (814) 865-8862 | cnc3@psu.edu or Martin Bucknavage (814) 867-1839 mwb124 @psu.edu

University Park, PA May 12, 13, and 14, 2009                   Penn State University 252 Food Science Building University Park, PA  16802

CLICK HERE FOR COURSE AND REGISTISTRATION INFORMATION

 

• Better Process Control School
  Next offering April, 2009
  Contact: Dr. Stephanie Doores (814) 863-2956
  Audience: Retort Operators, low acid/acidified food processors

CLICK HERE FOR COURSE AND REGISTRATION INFORMATION

 

• The Penn State Sanitation Short Course
  Next offering 2009. State College, PA - Call for information
  Co-Chairs: Dr. Luke LaBorde (814) 863-2298 lfl5@psu.edu
  and Dr. Catherine Cutter (814) 865-8862 cnc3@psu.edu
  Audience: Food Engineers, Sanitarians, Quality Assurance Managers, and Food Plant Managers

 

• Dairy Basics for the Small-Scale Processor
  April 23 or May 1, 2008 - Pasteurized Processors
  April 21 or May 2, 2008 - Raw Processors
  Contact: Dr. Kerry E. Kaylegian (814) 867-1379
  Audience: Farmstead and small-scale dairy producers and processors.
  Brochure

• Venison 101
  Audience: Extension Educators, Hunters
  Contact: Dr. Catherine Cutter (814) 865-8862
  Next workshop - August, 2009

 

• The Penn State Food Microbiology Short Course
  Next offering: 2010
  Co-Chairs: Dr. Hassan Gourama (610) 396-6121
  and Dr. Catherine Cutter (814) 865-8862
  Audience: Quality Assurance, Sanitarians, Food Plant Managers

 

• Hazard Analysis Critical Control Point Workshop
  for Juice Processors
  May 8-9, 2008. Audience: Juice processors, cider makers, educators, regulators, and industry representatives responsible for developing and implementing a Juice HACCP plan.
  Call Dr. Luke LaBorde (814) 863-2298 for course information. Online registration available now!

CLICK HERE FOR COURSE AND REGISTISTRATION INFORMATION

• Advanced HACCP Workshops
  Contact: Dr. Catherine Cutter (814) 865-8862 | cnc3@psu.edu or Martin Bucknavage (814) 867-1839 mwb124 @psu.edu

• Food Defense Workshop
  Contact: Dr. Catherine Cutter (814) 865-8862 | cnc3@psu.edu or Martin Bucknavage (814) 867-1839 mwb124 @psu.edu

 

Food Safety Certification Training Dates:

Food Safety Certification Training
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