On August 30, the Penn State Extension Group is putting together a one-day workshop provides resources and hands-on experience in preparing documents for a food safety plan.

Information from the registration site:

This course reviews the Food Safety Modernization Act (FSMA) requirements from the  perspective of small-scale dairy foods processors. The course reviews  dairy hazards, preventive controls, and how to conduct a hazard analysis, determine preventive controls and write a recall plan. The course includes a practical session for participants to work on their  documentation while receiving feedback from the instructor.

This is not a certification course.  If you are looking for the standardized FDA course for Preventive Controls Qualified Individual (PCQI), please see the Preventive Controls for Human Food Dairy Food Processing course.

Who is this for?

• Small-scale dairy food processors that are exempt from having a full food safety plan prepared by a Preventive Controls Qualified Individual (PCQI), and do not need a certification course.  

• Participation in this course is limited to processors that have their GMPs in place and employees have basic food safety training. 

• If your facility does not meet these requirements, you should register for the Dairy Basics: Fundamentals of Quality and Safety/

• You will be able to register for Hazard Analysis and Preventive Controls for Small-scale Dairy Processors when you register for Dairy Basics: Fundamentals of Quality and Safety and will receive a discount when registering for both courses.      

For more information and registration, please click here.