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Food Safety Week

flyer with information about activities during food safety week
  • When: November 7th-12th, 2022
  • Where: Purdue University, West Lafayette, IN
  • Address: 1007 N 725 W, West Lafayette, IN 47906 (John S. Wright Center)

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


Elizabeth Boyle portrait


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 research the 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.



Erin Dicaprio portrait

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.  


Batty Feng portrait


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. 


Daily Agenda for HACCP Training

Daily Agenda for PCQI Training

  • Preventative-Control-Qualified-Individual-PCQI-Training-Agenda
  • Training Registration Fee:
  • HACCP Certificate Training (2.5 days, November 7th-9th): $600 This includes Tuesday evening dinner and interactive session.
  • FSMA PCQI Certificate Training (2.5 days, November 10th-12th): $750 This includes social lunch on Friday.
  • Campus Tour: Free, but registration is required.


  • Student discount for Purdue students: $150 per training
  • Combination discount for registering both pieces of training: $1200
  • Association member discount for Indiana Meat Processors & Packers Association (IMPPA) and Indiana State Poultry Association (ISPA) members: $300 for HACCP training; $400 for FSMA PCQI training; $700 for HACCP and FSMA PCQI training.
  • Food science alumni discount for Purdue food science alumni: $500 for HACCP training; $650 for FSMA PCQI training; $1000 for HACCP and FSMA PCQI training.
  • Industrial associate discount for Purdue food science industrial associates partnering program members: $500 for HACCP training; $650 for FSMA PCQI training; $1000 for HACCP and FSMA PCQI training.
  • 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.) Advised to stay home if exposed to COVID-19

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

    3.) Face masks are optional in the classroom

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