Food safety is one of the most important issues currently faced by food service and retail food establishments. To ensure that retail food establishments have access to the information they need to safeguard their customers, the Cooperative Extension Service of Purdue University is offering new food safety training and manager certification programs.
Three nationally recognized Retail Food Manager's Certification courses, including 1) Essentials of Food Safety and Sanitation, 2) SuperSafeMark, and 3) ServSafe, are offered monthly throughout the state. A-2-hour program for sub-management level workers, called "Food Safety Day" is also now available. Click here for more details.
Food Sanitation is a distance education course administered through the Department of Food Science. The course is a three credit hour class that is designed for traditional college students as well as satisfying continuing education requirements for distance education learners in an industry setting. Graduate student credit requires completion of an additional project. Please consult Dr. Keener regarding the specifics of this requirement. This course provides an introduction to hygienic practices, requirements for sanitation programs and modern sanitation practices in food processing facilities.
The HACCP Roundtable is a continuation of the Indiana State Poultry Association’s Food Safety Roundtable series. This one day program provides a morning forum for processors to discuss food safety and current daily challenges in meeting federal and state food processing regulations. After lunch, representatives from the federal (USDA-FSIS) and state (Indiana Board of Animal Health) inspection programs will be available to answer questions and provide explanation on current inspection policy. The benefit of this first hand knowledge is that it allows one to improve compliance with the processing regulations for meat, poultry, and egg products.
For more information, see the HACCP roundtable brochure.
|Spring and Fall|
The workshop is a one day introduction to United States Department of Agriculture – Food Safety and Inspection Service sanitation requirements for meat, poultry, and egg product processors. It provides an overview of the Standard Sanitation Operating Procedures, selection of cleaners, sanitizers, employee training and sanitation program validation.
This course is recommended for plant managers, quality assurance, sanitation supervisors and other personnel involved in managing daily sanitation activities in meat and poultry processing plants. In this course, participants will learn about sanitation requirements, how to train sanitation crews, and how to validate sanitation programs.
To learn more, see the brochure.
April 25, 2013 Developing and selling specialty ingredients and foods is one alternative for homemakers and farmers to add value to Indiana commodities. This workshop was developed to serve as a comprehensive overview of the issues associated with starting a specialty food business in Indiana. The overall purpose of this workshop is to provide knowledge and contacts/resources about starting a new food business in Indiana through formal lectures and question and answer sessions with speakers and entrepreneurs as well as written materials with information and resources .
To learn more, see the brochure.
May 14, 2012 through May 17, 2012
The Aseptic Workshop at Purdue University incorporates a lecture and "hands on" laboratory format to review the essential scientific and engineering principles relevant to applying the aseptic technology. The "hands-on" activities include simulated process demonstrations, packaging integrity tests, testing methods in chemistry and microbiology, and displays of equipment components used in aseptic processing. The topics presented are an overview of aseptic processing and packaging, microbial principles applied to aseptic processing, chemical considerations, principles of thermal processing and thermobacteriology, equipment features, packaging considerations and assessment the package's sealing integrity, and determination of a quality assurance program for a review of compliance issues relative to commissioning an aseptic system.
The Department has been a recognized leader in aseptic processing, starting with Dr. Phil Nelson's bulk aseptic storage in the late 1960s. In 2007, we held our 24th annual Aseptic Workshop open to the general public. Upon demand, Purdue Food Science can customize the workshop to fit your individual company's needs. Please contact Steve Smith for further questions on having a customized workshop.
Aseptic Workshop Brochure
|Annually in May|
May 7, 2012 through May 10, 2012
The Better Process Control School certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified foods in closed containers. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This school satisfies the training requirements specified in both the FDA and USDA regulations.
To learn more, see the brochure.
Download the form to request a duplicate certificate.
|Annually in the spring|
October 11 - 12, 2010
This course provides instruction for developing Hazard Analysis Critical Control Point (HACCP) programs for the meat/poultry/egg and fruit/vegetable industries. The 2 ½ day workshop focuses on providing the participant with a better understanding of how to develop and implement food safety management programs through HACCP, and prerequisite programs including : Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), Good Agricultural Practices (GAPs), Best Management Practices for Animal Production, as well as general hygiene and sanitation practices. This workshop will include an overview of foodborne hazards and prevention strategies, an understanding of HACCP principles, and an awareness of the regulatory requirements for HACCP programs. A customized tract will be offered for meat/poultry/egg industry participants and another tract for participants representing the fruit/vegetable industry. This workshop is well suited as an introductory course for first time participants and as a good update for participants that have already had HACCP training. The instructor team has been working together for more than 10 years. Collectively, they offer a wide range of expertise and have experience in working with different types of food manufacturers. For further information about the program, please contact Kiya Smith or Dr. Richard Linton.
To learn more or print the registration form, see the brochure.
Location: Colorado State University, Fort Collins, CO
Goal of Workshop: The overall goal of the “Molecular Methods in Food Microbiology Symposium and Workshop Series” is to address and fill in knowledge gaps regarding molecular detection and subtyping of foodborne pathogens and spoilage organisms for industry professionals and graduate students being trained to work in the food industry. In order to realize this goal, we have assembled an advisory committee to address the challenges the industry faces today with respect to molecular methods.
The organizers of this workshop series are willing to offer instruction of customized versions of these workshops at locations worldwide. Interested parties should contact Kendra Nightingale by email at email@example.com for more information.
- Martin Wiedmann (Cornell University)
- Kendra Nightingale (Colorado State University)
- Haley Oliver (Purdue University)
- Sarita Raengpradub-Wheeler (Silliker, Inc.)
|June 27th, 2011 - July 1st, 2011|
March 20, 27 & April 3, 2012
With the significant popularity of farmers markets more and more people are looking to produce and sell their own special products. In 2009, the Indiana General Assembly created a home-based vendor exemption (House Enrolled Act 1309) for food entrepreneurs. House Enrolled Act 1309 created a unique opportunity for individuals to produce products out of their home kitchens under the home based vendor exemption. While HEA 1309 has opened a door of significant opportunity there are limitations to the rule in place to protect consumers from potential health risks with foodborne illness. This webinar looks to delve into both the opportunities and the limitations of HEA 1309, the science behind the regulations and safe/best practices for food production. Each topic session will also feature a special guest; someone who is a successful home based vendor or entrepreneur that will share their story.
These sessions will all be presented online. Individuals can join others at their local county Purdue Extension office OR from home on a personal computer.
For more information and to register please see the brochure
May 28-30, 2013
Hygienic design of equipment and facilities is one of the main tools that food, pharmaceutical and cosmetics companies have in order to achieve their final aim of guaranteeing the safety of the products they manufacture. These industries and food equipment manufacturers should be aware of the importance of hygienic aspects in the activities they carry out. EHEDG (E
ygienic Engineering D
roup) provides practical guidance on hygienic engineering for manufacturing safe and wholesome food.
This practical applications course gives knowledge and insight into the hygienic design of equipment and processes for the food industry. The course provides tools to solve hygienic problems within your own organization. Because of the small groups the course is very interactive.
3-A standards and EHEDG guidelines will be compared. Advanced hygienic design principles of food processing equipment to improve safety and minimize down time, maintenance, and cleaning costs will be covered.
To learn more, see the brochure
ONLINE REGISTRATION – WWW.CONF.PURDUE.EDU/EHEDG