The Better Process Control School (BPCS) of The Ohio State University Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of low-acid or acidified foods. Read More
The PMO short course targets individuals that are starting to work in dairy plant operations and will have the responsibility to follow standards for Grade "A" pasteurized, ultra-pasteurized and aseptically processed milk and milk products. Read More
Recent proposed changes to food label regulations published by the FDA have left many labeling and regulatory executives in the food manufacturing industry concerned regarding the potential impact these changes will have on a wide variety of label components. Read More
HACCP or Hazard Analysis Critical Control Points, is a preventative system for the control of health threatening biological, chemical, and physical food hazards during food processing. Read More
The Penn State Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program being held on October 14 - 16, 2014 on the essentials of sanitation in food processing plants. Read More