The Food Safety Modernization Act (FSMA) has been described as the most sweeping reform of our food safety laws in more than 70 years. Never before has it been so important for every person working in the food industry to have basic and applied knowledge of food safety and sanitation practices that prevent contamination of foods.
Penn State University has been a leading provider of science-based food safety training for over 40 years. The Food Safety and Sanitation for Food Manufacturers Short Course continues this track record by offering a comprehensive 2 1/2-day program for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning and sanitizing, food allergen control, sanitary facilities, and equipment design, food defense, pest control, and environmental monitoring.
Lectures and lab sessions focus on the control of pathogenic and spoilage microorganisms, plant and equipment design, safe handling of chemical products, allergen control, and educational strategies to get your workers involved and committed to your food safety plan.
Learn more: https://cvent.me/QQ3L4Q