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. 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. Kevin 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.
|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 .
Thursday March 13, 2014
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 .
May 19, 2014 through May 22, 2014
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 thermo bacteriology, 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 2013, we will hold our 30th 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 call Steve Smith at (765) 494- 7706 or email firstname.lastname@example.org
for further questions on having a customized workshop.
|Annually in May|
May 12- 15, 2014
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.
|Annually in the spring|
November 20 - 21, 2013
This course provides instruction for developing Hazard Analysis Critical Control Point (HACCP) programs for the meat/poultry/egg and fruit/vegetable industries. The 2 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.
September 30-October 4, 2013
Location: Texas Tech University, Lubbock, Texas
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, along with current and future food safety professionals in regulatory agencies and academia. In order to realize this goal, we have assembled an advisory board 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 for more information.
- Martin Wiedmann (Cornell University)
- Kendra Nightingale (Texas Tech University)
- Marie Bugarel (Texas Tech University)
- Guy Loneragan (Texas Tech University)
- Mindy Brashears (Texas Tech University)
- Haley Oliver (Purdue University)
|September 30-October 4, 2013|
Webinar now available online through Purdue Extension Education Store
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.
to purchase through the Education Store.
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 (European Hygienic Engineering Design Group) 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.
April 10-11, 2013
This workshop is designed for commercial processors of all food categories to acquaint them with the new Food Safety and Modernization Act (FSMA) and how it will affect them in their business. Under this new law, the FDA is issuing new rules and guidance to food processors including the implementation of risk based preventative controls in food processing, registration of all food processing facilities, providing processing records to FDA investigators, expanded FDA recall authority, importer requirements, etc. The timeline for the FDA’s implementation of these requirements and the agency’s accomplishments to date will be included. The workshop will summarize existing food safety regulations in the U.S., basic fundamentals of HACCP and Good Manufacturing Practices and preventative controls necessary for the control of Salmonella in low moisture foods based on the best available information. This will include a class exercise on the implementation of preventative controls in processing low moisture foods.
To learn more, see the brochure
|April 10-11, 2013|