The Principles and Applications of HACCP course is designed to teach participants how to develop, implement and maintain a Hazard Analysis Critical Control Point (HACCP) system. Read More
This course provides essential information on how to effectively control the risks associated with manufacturing commercially-sterile foods, and how to comply with the U.S. laws that exist to prevent public health problems resulting from contamination in canned food products. Read More
This global conference networking event and exhibition, celebrating its 21st year, will again attract the largest target gathering in North America of end users, converters, and suppliers of materials, components, closure, and machinery for all types of pouches – including retort and aseptic. Read More
This course teaches core concepts of Food Science. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and nontechnical personnel who have little or no experience in the food industry.
The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. Read More
A three day course covering all technical and regulatory aspects of cooking, chilling, and post-package pasteurization of ready-to-eat meat products. Read More
Join us in Chicago/Rosemont to gain practical information and hands-on experiences to enable you to develop and implement effective, FSMA-compliant food allergen control programs in your facilities and organizations. Read More