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Partner Programs

 Dairy Science and Sanitation, March 6-7, 2018 in partnership with Oregon State University

  • Course Description
    The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and safety, as well as emphasize dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their establishments.
     
  • Who Should Attend
    Production, QA/QC, Maintenance Personnel

     
  • Course Outline
    The course consists of on-line lecture sessions that will cover basic dairy science, including composition of milk, dairy microbiology, and dairy food safety, as well as an overview of dairy regulations. Participants will also learn through hands-on sessions the basics of cleaning and sanitizing principles, unit operations -- both raw milk production and receiving, and dairy processing, plant equipment and design, general control of pathogenic and spoilage microorganisms, in depth information on cleaning and sanitizing chemicals, their properties and applications, and a discussion on CIP and COP systems and common errors seen in the industry. The course also provides hands-on sessions where both CIP and COP principles will be applied.
  • Course Location
    Online and hands-On Sessions at Oregon State University, Corvallis, OR

    Registration

Dairy Science and Sanitation, May 8-9, 2018 in partnership with University of Vermont

  • Course Description
    The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and safety, as well as emphasize dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their establishments.
     
  • Who Should Attend
    Production, QA/QC, Maintenance Personnel

     
  • Course Outline
    The course consists of on-line lecture sessions that will cover basic dairy science, including composition of milk, dairy microbiology, and dairy food safety, as well as an overview of dairy regulations. Participants will also learn through hands-on sessions the basics of cleaning and sanitizing principles, unit operations -- both raw milk production and receiving, and dairy processing, plant equipment and design, general control of pathogenic and spoilage microorganisms, in depth information on cleaning and sanitizing chemicals, their properties and applications, and a discussion on CIP and COP systems and common errors seen in the industry. The course also provides hands-on sessions where both CIP and COP principles will be applied.
  • Course Location
    Online and hands-On Sessions at University of Vermont, Burlington VT

    Registration

FSMA Preventive Controls for Animal Food, February 8-9, 2018 in partnership wth Co-operative Feed Dealers, Inc.

  • Course Description
    The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (also referred to as FSMA or Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human and animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” (PCQI). This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
  • Who Should Attend
    Production, QA/QC
  • Course Outline
    All courses require 2 1/2 days of classroom instruction, 8 am - 5 pm on Day 1 and Day 2. Lunch is provided on Day 1 and 2. Morning and afternoon breaks are included with refreshments.  
  • Course Location: At NYS Department of Ag and Markets 10B Airline Drive Albany, NY 12235  in the P.O.N.Y. (Pride of New York) Room on the first floor.
    Registration

    FSMA Preventive Controls for Animal Food, February 15-16, 2018 in partnership wth Co-operative Feed Dealers, Inc.

    • Course Description
      The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (also referred to as FSMA or Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human and animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” (PCQI). This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
    • Who Should Attend
      Production, QA/QC
    • Course Outline
      All courses require 2 1/2 days of classroom instruction, 8 am - 5 pm on Day 1 and Day 2. Lunch is provided on Day 1 and 2. Morning and afternoon breaks are included with refreshments.  
    • Course Location: At NYS Department of Ag and Markets 10B Airline Drive Albany, NY 12235  in the P.O.N.Y. (Pride of New York) Room on the first floor.
      Registration

    FSMA Preventive Controls for Animal Food, December 11-12, 2018 in partnership wth Co-operative Feed Dealers, Inc.

    • Course Description
      The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (also referred to as FSMA or Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human and animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” (PCQI). This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
    • Who Should Attend
      Production, QA/QC
    • Course Outline
      All courses require 2 1/2 days of classroom instruction, 8 am - 5 pm on Day 1 and Day 2. Lunch is provided on Day 1 and 2. Morning and afternoon breaks are included with refreshments.  
    • Course Location:  Cornell University Stocking Hall  411 Tower Road Ithaca, NY 14853
      Registration

    The Science of Yogurt and Fermented Dairy Products, May 15-16, 2018 in partnership with Oregon State University

    • Course Description
      This workshop is designed for yogurt and fermented dairy product manufacturers and is a required part of the Dairy Extension Basic Yogurt and Fermented Dairy Products Certificate Program.  The course may also be taken as a stand-alone Science of Yogurt and Fermented Dairy products training. 

    • Who Should Attend
      Production, QA/QC, Maintenance Personnel

    • Course Outline
      The course begins with an on-line lecture component and is followed by hands-on sessions on-campus.The workshop will provide attendees with information in key areas related to milk quality and its impact on finished dairy products, product evaluation and defects, ingredients in cultured dairy products, and product processing and formulation. 

    • Course Location
      Oregon State University, Wittecombe Hall, Corvalis, OR


    Accredited Basic HACCP Training Course, August 23-24, 2018  in partnership with Merieux NutriSciences

    • Course Description
      Two-day course for individuals who have responsibility for building, maintaining, and updating plant HACCP programs that will meet customer and third party requirements.​ This course is accredited under the International HACCP Alliance and is designed to meet the requirements set for GFAI, NCIMS, FSIS, and the FDA. 

    • SQFI Website

    • Who Should Attend
      Plant/Corporate Management, Production, QA/QC, Engineering, Maintenance, and Sanitation personnel

    • Course Outline
      Prerequisites
      GMPs
      Case Studies
      Common Hazards
      HACCP Plan Development
      FSMA Requirements

    • Course Location
      Stocking Hall, Cornell University

    • Registration

    • Registration Fee
      Registration is $750 and includes all training materials and lunches. This course partnered with Implementing SQF Systems is $1400. All three courses (HACCP, Implementing SQF Systems, and SQF Quality Systems) is $2000.

    • Participants will receive a certificate with a gold seal that is recognized by the International HACCP Alliance.


    • Implementing SQF Systems Course, August 27-28, 2018 in partnership with Merieux NutriSciences

    • Course Description
      Two-day course that will give participants an understanding of the SQF Code, how to implement these requirements in a food processing plant, as well as food ingredient and food packaging plants to achieve or maintain SQF Certification. It is strongly recommended that students have completed a HACCP Course of at least 16 hours prior to taking this course.

    • SQFI Website

    • Who Should Attend
      Plant/Corporate Management, Production, QA/QC, Engineering, Maintenance, and Sanitation personnel

    • Course Outline
      Introduction to SQF
      Preparing for SQF Certification
      Implementing an SQF System
      SQF System Elements
      SQF Pre-Farm Gate
      SQF Post-Farm gate

    • Course Location
      Stocking Hall, Cornell University

    • Registration

    • Registration Fee
      Registration is $750 and includes all training materials and lunches. Registration is $750 and includes all training materials and lunches. This course partnered with Basic HACCP Training is $1400. All three courses (HACCP, Implementing SQF Systems, and SQF Quality Systems) is $2000.For participants that wish to take the online certification exam, a separate $75 fee payable to SQF is required--do not bring this fee to the course, it is paid on-line to SQF.


     SQF Quality Systems for Food Manufacturing, August 29-30, 2018 in partnership with Merieux NutriSciences

    • This 2-day course is intended for quality, technical, and managerial staff working in food manufacturing who seek to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF  Quality Code.

    • SQFI Website

      Learning outcomes include:

    • An understanding of the link between product quality and quality management principles
    • Explain the product quality parameters within a food industry sector or facility
    • Apply the HAACP method to monitor and control quality parameters
    • Understand and apply the 'cost of quality' model within a facility
    • Apply the PDCA cycle to improve quality outcomes
    • Understand how quality management principles impact on product quality and productivity
    • Apply and improve quality management principles within a facility

    Attendees must have successfully completed examinable HACCP training and either Implementing SQF Systems training (minimum Edition 7) OR Auditing SQF Systems/Lead SQF Auditor training (minimum Edition 7)

    • Course Location:  Stocking Hall, Cornell University
    • Registration

    Artisan Dairy Food Safety Plan Coaching Workshop, February 7-8, 2018 in partnership with Ohio State University 

    This coaching workshop is intended for Artisan Cheese and Dairy Food Producers who are preparing to create, or are already developing, a FSMA compliant, preventive control (PC)-based, food safety plan for their facility. The goal of this workshop is to provide Food Safety Plan review and coaching sessions that guide attendees through each step in development process.  PCQI lead trainers will be present to review topics and answer questions. Templates (digital and paper) will be provided to facilitate plan development, attendees are encouraged to bring their current or in-progress plans.

    Note: This course is NOT intended to provide PCQI certification, it is strongly recommended that attendees complete an FSPCA PCQI certification course or similar program before attending this workshop.   Attendees are also encouraged to enroll and complete the Food Safety for Artisan/Farmstead Cheesemakers prior to taking this workshop.  The link to this online training will be provided upon registration.

    • Workshop is limited to the first 20 registrants. Additional registrants will be added to a wait list and additional workshops scheduled as needed to meet demand.
    • PCQI certification is a recommended (but not required) prior to enrollment
    • Attendees should bring a plan to develop. Multiple products may be grouped under a single plan, please work with the course instructor if you need assistance determining if products should be grouped or split.
    • Attendees who wish to work on digital versions of their plans are encouraged to bring their own laptops. 

    Who Should Attend: Artisan cheese and dairy food producers taking the next step in their Food Safety Plan Development.

    Course Locations: Bromfield Building Conference Center at the Ohio Department of Agriculture, 8995 East Main Street, Reynoldsburg OH 43068
    Course Full


    Artisan Dairy Food Safety Plan Coaching Workshop, April, 2018 in partnership with Oregon State University 

    This coaching workshop is intended for Artisan Cheese and Dairy Food Producers who are preparing to create, or are already developing, a FSMA compliant, preventive control (PC)-based, food safety plan for their facility. The goal of this workshop is to provide Food Safety Plan review and coaching sessions that guide attendees through each step in development process.  PCQI lead trainers will be present to review topics and answer questions. Templates (digital and paper) will be provided to facilitate plan development, attendees are encouraged to bring their current or in-progress plans.

    Note: This course is NOT intended to provide PCQI certification, it is strongly recommended that attendees complete an FSPCA PCQI certification course or similar program before attending this workshop.   Attendees are also encouraged to enroll and complete the Food Safety for Artisan/Farmstead Cheesemakers prior to taking this workshop.  The link to this online training will be provided upon registration.

    • Workshop is limited to the first 20 registrants. Additional registrants will be added to a wait list and additional workshops scheduled as needed to meet demand.
    • PCQI certification is a recommended (but not required) prior to enrollment
    • Attendees should bring a plan to develop. Multiple products may be grouped under a single plan, please work with the course instructor if you need assistance determining if products should be grouped or split.
    • Attendees who wish to work on digital versions of their plans are encouraged to bring their own laptops. 

    Who Should Attend: Artisan cheese and dairy food producers taking the next step in their Food Safety Plan Development.

    Course Location: TBD
    Registration


    Artisan Dairy Food Safety Plan Coaching Workshop, September 25-26, 2018

    This coaching workshop is intended for Artisan Cheese and Dairy Food Producers who are preparing to create, or are already developing, a FSMA compliant, preventive control (PC)-based, food safety plan for their facility. The goal of this workshop is to provide Food Safety Plan review and coaching sessions that guide attendees through each step in development process.  PCQI lead trainers will be present to review topics and answer questions. Templates (digital and paper) will be provided to facilitate plan development, attendees are encouraged to bring their current or in-progress plans.

    Note: This course is NOT intended to provide PCQI certification, it is strongly recommended that attendees complete an FSPCA PCQI certification course or similar program before attending this workshop.   Attendees are also encouraged to enroll and complete the Food Safety for Artisan/Farmstead Cheesemakers prior to taking this workshop.  The link to this online training will be provided upon registration.

    • Workshop is limited to the first 20 registrants. Additional registrants will be added to a wait list and additional workshops scheduled as needed to meet demand.
    • PCQI certification is a recommended (but not required) prior to enrollment
    • Attendees should bring a plan to develop. Multiple products may be grouped under a single plan, please work with the course instructor if you need assistance determining if products should be grouped or split.
    • Attendees who wish to work on digital versions of their plans are encouraged to bring their own laptops. 

    Who Should Attend: Artisan cheese and dairy food producers taking the next step in their Food Safety Plan Development.

    Course Location: Stocking Hall, Cornell University
    Registration


    Food Safety Plan Development, December 3-4, 2018  in partnership with Ohio State University

    • Course Description: This workshop is designed for food processors as they develop their HACCP and Preventive Control (PC) Food Safety Plans to become FSMA compliant. Attendees must previously have attended a PCQI training.  At the end of this workshop, attendees will have developed a food safety plan from start to finish with real time instruction and guidance from the trainers. 

      The workshop begins with an on-line lecture component and is followed by hands-on sessions on-campus. Attendees are invited to bring their completed or in-development HACCP/PC food safety plans as hard copies or digital versions on laptops. Breakout sessions guiding attendees through each step in food safety plan development are lead by PCQI lead trainers available to answer questions. Templates (digital and paper) will be provided to facilitate plan development. 
       
    • PCQI certification is a pre-requisite for enrollment.
    • Who Should Attend: Plant managers, QA managers, HACCP team members, SQF practitioners
    • Course location: Ohio State University, Wooster, OH
    • Registration