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On-Demand:
Critical Limits, Monitoring and Corrective Actions-A HACCP Review
History, Theory, and Instrumentation of Near-Infrared Spectroscopy
Managing Multiple Projects Utilizing Lean Manufacturing Techniques
Microbial Challenge and Shelf Life Testing for Foods
Protecting the Food Supply from Terrorists:
What the Food Industry Needs to Know
Quality Control and Flavor Usage in Foods
Critical Limits, Monitoring and Corrective Actions-A HACCP Review
An On Demand Online Training - 90 minutes
A CfPA Accredited Online Training Course in Conjunction with Wiley-Blackwell/Food Quality Magazine
Designed for those in the food processing and food manufacturing industries, it presents a step-by-step approach to food safety using the Hazard Analysis and Critical Control Point system. The material presented is consistent with both U.S. national HACCP documents prepared by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and the International HACCP documents developed by the Codex Alimentarius Committee of Food Hygiene.
To register go to:
http://www.cfpa.com/190001012285-20a/2285/o/courseSummary.aspx?utm_source=FQ&utm_
medium=Site&utm_campaign=FQ
History, Theory, and Instrumentation of Near-Infrared Spectroscopy
An On Demand Online Training - 90 minutes
A CfPA Accredited Online Training Course in Conjunction with Wiley-Blackwell/Food Quality Magazine
This training course is intended as an introduction to Near-Infrared. Since the topic is not covered in colleges, many first-time users need to find information piecemeal. The topics in this course cover the basic theory and hardware used in NIR. With an understanding of what NIR is and is not and what each type of instrument can and may not be able to do, the analyst/engineer/formulator can make intelligent decisions as to whose equipment to investigate further.
To register go to:
http://www.cfpa.com/190001012318-20a/2318/o/courseSummary.aspx?utm_source=FQ&utm_medium=Site&utm_
campaign=FQ |
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Managing Multiple Projects Utilizing Lean Manufacturing Techniques
An On Demand Online Training - 90 minutes
A CfPA Accredited Online Training Course in Conjunction with Wiley-Blackwell/Food Quality Magazine
This course is intended for all stakeholders in the Process, Power, Food, Pharmaceutical, Plastics, and Paper Industries who have the responsibility to make several projects happen successfully and simultaneously. You will get an introduction to the basic principles of managing multiple projects. Whether your multiple projects are part of a large multi-million-dollar effort or small revamp projects at a manufacturing site, the issues are the same and the systems you create to respond to the challenges are the same. While there are many new IT tools available which we can use to stay competitive, we cannot ignore the basic concepts of good project management. Only by understanding basic project management techniques will we be able to apply new IT solutions to enable improved project success with fewer resources. In addition, we will relate "Lean" manufacturing techniques that can be used in project management.
To register go to:
http://www.cfpa.com/190001012261-20a/2261/o/courseSummary.aspx?utm_source=FQ&utm_medium=Site&utm_campaign=FQ |
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Microbial Challenge and Shelf Life Testing for Foods
An On Demand Online Training - 90 minutes
A CfPA Accredited Online Training Course in Conjunction with Wiley-Blackwell/Food Quality Magazine
Designed for food industry microbiologists and QA/QC personnel who must understand and use shelf life and challenge testing to assure quality and safety of foods. The course provides an introduction to microbial shelf life and challenge testing for foods. It will provide a comprehensive overview of the design of such tests covering the selection of organisms, inoculation procedures, data collection and interpretation of results. The course will also cover the use of computer models as alternatives to shelf life and challenge testing.
To register go to:
http://www.cfpa.com/190001012283-20a/2283/o/courseSummary.aspx?utm_source=FQ&utm_medium=Site&utm_campaign=FQ |
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Protecting the Food Supply from Terrorists: What the Food Industry Needs to Know
An On Demand Online Training - 90 minutes
A CfPA Accredited Online Training Course in Conjunction with Wiley-Blackwell/Food Quality Magazine
This online course provides an introduction to the topic of food terrorism. It provides the historical background and context which explain the current high degree of interest in the topic. The course also provides a comprehensive overview to both the FDA and USDA perspectives on the topic. The course concludes with an introduction to CARVER + shock, a risk assessment tool adapted from military offensive targeting prioritization to evaluate the vulnerabilities in any food processing system.
To register go to:
http://www.cfpa.com/190001012237-20a/2237/o/courseSummary.aspx?utm_source=FQ&utm_medium=Site&utm_campaign=FQ |
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Quality Control and Flavor Usage in Foods
An On Demand Online Training - 90 minutes
A CfPA Accredited Online Training Course in Conjunction with Wiley-Blackwell/Food Quality Magazine
Gain an in-depth analysis of the nature of flavors. Flavors are viewed by many as one of the most, if not the most, important aspect of a successful food product. When using flavors it is important to understand how they are made and how they are regulated so decisions that can affect a product's outcome can be made with intelligence and confidence. Issues that are crucial in today's market will be reviewed, including Natural, GMO, Organic, Allergens, Terrorism and NLEA labeling as they revolve around flavors and the end product are also discussed. Sensory evaluation techniques are reviewed as well as flavor stability, emulsion technology, fats and citrus oil stabilization techniques. Overall this is a truly in-depth hour and a half on flavor technology and necessary aspects to insure quality control for flavors throughout the process.
To register go to:
http://www.cfpa.com/190001012300-20a/2300/o/courseSummary.aspx?utm_source=FQ&utm_medium=Site&utm_
campaign=FQ |
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| September |
| 17-20 |
UW-River Falls 30th Food
Microbiology Symposium, University of Wisconsin-River Falls.
Visit www.uwrf.edu/afs-all/ institutes/foodmicro/ or call (715) 425-3704.
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| 14-18 |
Snack Food Association, 5th Annual Total Quality Mgt., Columbus, Ohio. Call (703) 836-4500 or visit www.sfa.org. |
| 13-15 |
2010 International Dairy Show, Washington, D.C. Visit www.dairyshow.com, or call (202) 737-4332.
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| 15-20 |
2010 International Dairy Show
Address: 1250 H Street, NW, Suite 900, Washington, DC 20005
location of event: Dallas Convention Center, Dallas, Texas, USA
http://www.dairyshow.com/
phone: +1 202.737.4332 |
| 26-29 |
AOAC, Orlando, Fla. Visit www.aoac.org. |
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| October |
17-20 |
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| 19-21 |
China International Food Safety & Quality Conference + Expo,
Shanghai, China.
Visit www.chinafoodsafety.com. |
| 24-27 |
AACC International Meeting,
Savannah, Ga. Visit www.aaccnet.org. |
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