Partner Programs

 Dairy Science and Sanitation, March 7-8 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

Dairy Science and Sanitation, May 10-11, 2017 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, May 23-25, 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 and 8 am - 12 noon on Day 3. Lunch is provided on Day 1 and 2 only. Morning and afternoon breaks are included with refreshments.  
  • Course Location
    148 Stocking Hall, Cornell University
  • Registration

The Science of Yogurt and Fermented Dairy Products, May 31-June 1 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

  • Registration


    FSMA Preventive Controls for Animal Food, August 15-17, 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 and 8 am - 12 noon on Day 3. Lunch is provided on Day 1 and 2 only. Morning and afternoon breaks are included with refreshments.  
  • Course Location
    148 Stocking Hall, Cornell University
  • Registration

Accredited Basic HACCP Training Course, August 21-22, 2017  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. 

  • 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 Fee
    Registration is $750 and includes all training materials and lunches.

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


  • Implementing SQF Systems Course, August 23-24, 2017 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.

  • 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 Fee
    Registration is $750 and includes all training materials and lunches. 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.


Accurate Labeling to Reduce Recall Risk & Protect Brand Image, September 27-28, 2017 in partnership with Merieux NutriSciences

  • Course Description
    Accurate labeling and management is a key component of a successful food safety program. Failure to accurately follow Federal food labeling regulations can result in negative consequences such as product recalls, product detention, costly product reformulations and artwork updates, etc. This workshop is designed to provide participants with the necessary knowledge and skills to reduce the risk of product recalls and negative implications due to mislabeling.

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

  • Course Outline
    Methodology for Accurate Labeling
    Basics of FDA Labeling
    New Nutrition Labeling Regulations
    Basics of USDA Labeling
    Labeling for Canada
    Mislabeling
    Certifications
    Recalls
    FSMA- Allergens and Preventive Controls
    GFSI

  • Course Location
    Stocking Hall, Cornell University

  • Registration Fee
    Registration is $750 and includes all training materials and lunches.
    Registration


     

  • FSMA Preventive Controls for Animal Food, November 7-9 , 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 and 8 am - 12 noon on Day 3. Lunch is provided on Day 1 and 2 only. Morning and afternoon breaks are included with refreshments.  
  • Course Location
    148 Stocking Hall, Cornell University
  • Registration