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Food Safety Week




When: March 28th – April 2nd, 2022

Where: Beck Agricultural Center and Nelson Hall of Food Science, Purdue University, West Lafayette, IN

General information: Receive certification for HACCP and PCQI training to develop knowledge and skills to implement and manage food safety assurance throughout the supply chain


March 29th, 6 pm EST – Beck Agricultural Center

Keynote Speaker: Dr. Jayson Lusk, Distinguished Professor and Head of the Department of Agricultural Economics at Purdue University


Dr. Jayson Lusk is a food and agricultural economist. He studies what we eat and why we eat. He has published more than 200 journal articles in peer-reviewed journals, served on the editorial council of eight academic journals, and served on the executive committees for three agricultural economic associations. He was previously Regents Professor and Willard Sparks Endowed Chair in the Department of Agricultural Economics at Oklahoma State University and Assistant Professor at Mississippi State and Purdue.



Dr. Elizabeth Boyle: HACCP Training


Dr. Elizabeth Boyle is a Professor in Meat Science in the Department of Animal Sciences and Industry at Kansas State University. Her focus is to provide scientific and technical assistance to meat processors and trade associations and researching quality and safety of meat products. She is a Lead Instructor with the International HACCP Alliance and the Food Safety Preventive Controls Alliance. Dr. Boyle teaches HACCP workshops nationally and teaches undergraduate and graduate courses in meat processing, HACCP and Preventive Controls, and Advanced HACCP.


Dr. Erin DiCaprio: PCQI Training


Dr. Erin DiCaprio is an Assistant Professor in the Food Science and Technology department at the University of California, Davis. Her area of expertise is in microbial food safety, with an emphasis on foodborne viruses.  Her research is focused on determining the mechanisms by which fresh produce is contaminated by foodborne viruses during production and processing and which biological and environmental factors influence viral persistence in these foods.  She is also working on the development of methods to inactivate foodborne viruses in fresh produce and other high-risk foods.  


Dr. Betty Feng: HACCP Training & PCQI Training


Dr. Betty Feng is an Assistant Professor in the Food Science Department at Purdue University. She is dedicated to the research and extension of pre-and post-harvest interventions to enhance microbial safety of foods. She uses interdisciplinary tools to investigate gaps in food safety practice compliance and develop novel food safety strategies to empower food handlers and consumers to behavioral change. She is also interested in mitigating microbial contamination in food production by using innovative processing technologies and designing culturally tailored educational interventions. 


Training Agendas

Daily Agenda for HACCP Training


Daily Agenda for PCQI Training


Training Registration Fee:

HACCP Training (2.5 days, March 28th-30th): $600 This includes Tuesday evening dinner and interactive session.

FSMA PCQI Training (2.5 days, March 31st-April 2nd): $750 This includes social lunch on Friday (March 31).

 Department Facility Tour: Free, but registration required.


Student code for Purdue students: $150 per training (Student registration opens March 1st)

Combination code for registering both trainings: $1200 

Association member code for Indiana Meat Processors & Packers Association (IMPPA) and Indiana State Poultry Association (ISPA) members: $300 for HACCP certificate training; $400 for FSMA PCQI certificate training; $700 for HACCP and FSMA PCQI certificate trainings.



Click HERE or scan the QR code for both trainings


For phone call registration, please call 1-866-515-0023.

Registration assistants are available from 8:30 AM – 4:30 PM EST Monday through Friday. If you have any questions or difficulties, you can also email the registration team at


COVID-19 Policy

To reduce the spread of the coronavirus, all attendees are:

1.) Required to wear a face wear a mask in all buildings

2.) Encouraged to wear higher quality face masks (N95 or KN95)

3.) Advised to stay home if exposed to COVID-19

4.) Required to stay home if tested positive for COVID-19

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