Food Safety Workshops and Meetings for Food Processors
The University of Minnesota Extension provides numerous food safety educational programs for food processors, foodservice managers, and consumers. Watch this site for upcoming food safety workshops, courses, and other educational opportunities.
Identifying, Controlling and Labeling Food Allergens for the Food Industry
This workshop covers the basics of food allergies to the food laws regarding the process control strategies and labeling of foods to prevent adverse reactions to persons with food allergies.
Starting a Food Business
It is important to understand the regulatory requirements along necessary to produce a safe, wholesome food as well as the business strategies to help create a successful business.
Food Establishment Sanitation Workshop
Workshop explores the analytical approach to sanitation principles, validation, and inspection.
Microbrewery Food Safety and HACCP
The purpose of this workshop is to provide microbrewers, beer pubs, health and food inspectors and others associated with the beer making process with a comprehensive understanding of the food safety challenges and regulations related to these establishments.
Listeria Monitoring and Validation of Food Safety Plans for Retail Establishments
The development and validation of an effective Listeria Control Plan is essential to protect customers as well as retailers.
Dry Sanitation for Food Plants
This one-day workshop is designed to provide a thorough understanding of cleaning and sanitizing dry food processing environments. We will explore the analytical approach to sanitation principles, validation, verification, and inspection.
Food Allergen Training
This one-day course is designed to help food processors understand food allergens and develop control strategies to manage allergens in a food plant. This course will cover the government regulations for the prevention of food allergen adulteration, food label requirements, and current issues in the food industry relating to allergens.
This 1-day course is designed to introduce food processors to the Food Safety System of HACCP — Hazard Analysis Critical Control Points. This workshop will review the history of HACCP, the importance of prerequisite programs and Sanitation SOPs (Standard Operating Procedures). Discussions of the biological, chemical and physical hazards associated with food processing and how to control them will help in the development of a comprehensive HACCP Plan. Presentation of the 7 Principles of HACCP will be followed by break out sessions to gain first hand experience with writing your HACCP plan.
This 2-day course is designed for individuals seeking an in-depth understanding of HACCP, its role within a management system, and its implementation within a food business. This course will provide a detailed overview of the 7 Principles of HACCP, the twelve steps for implementation, HACCP requirements within regulated industries and how implementing a HACCP program can help organizations achieve their food safety goals.
Food Plant Environmental Monitoring
This 1-day course is designed with focus on the food safety prerequisite programs to HACCP, which will prevent the growth of microbiological organisms in a food plant. Individuals who are directly involved in food safety and sanitation efforts for a food plant will learn how to utilize tools for monitoring environmental conditions through the use of swabbing procedures, how to use trend reports to predict and prevent contamination, and how to evaluate sanitation procedures and their effectiveness. Individuals attending this workshop will be able to understand where potential contaminations may occur, how to evaluate what areas and products in their facility should be monitored, what analytical data can provide the facility and monitoring program, and most importantly, the necessary steps involved achieving Food Safety Goals.
Food Plant Sanitation
This 1-day course is designed to provide Sanitation and Quality Assurance professionals, as well as Plant Management with a through understanding of cleaning and sanitizing practices for a food operation. During this workshop, discussions covering the development and implementation of a sanitation program, procedures for monitoring the effectiveness of the program, and validation of the program and associated SSOPs will help participants meet the requirements of producing food safe products.
Acidified Foods Training for Entrepreneurs and Food Processors
This 1-day course is intended to provide the required certification in accordance with FDA regulations, for Supervisors of thermal processed acidified food facilities as well as Food Entrepreneurs. Topics covered include microbiology of acidified foods, Regulations associated with acidified foods, food plant sanitation and principles of thermal processing. Recipes, procedures and food products can be brought to the workshop for review.
Juice HACCP Workshop
This course contains the information necessary for you and your team to meet the Juice HACCP training requirements. It is also designed to provide inspectors with the knowledge they need to evaluate Juice HACCP plans and practices.
Food Safety Roundtable Meetings
These meetings are held every other month and offer an excellent opportunity for persons from the food industry, regulatory, and academics communities to interact and discuss concerns in the food processing world.
On Site Consulting and Training
The University of Minnesota Extension is committed to food safety education and providing assistance for food processors, and entrepreneurs in meeting their food safety goals. Let our experts help your company minimize the risk of food safety concerns in your production facility.
U of MN Extension can provide in-plant troubleshooting to help assess and address clean-up issues and recall problems. Contact Holly Andruschak, University of Minnesota Food Safety Coordinator, today to discuss consulting services and fees.
U of MN Extension experts are available for many training opportunities. These include on-site training at your food operations on a consulting fee basis. Subjects covered include: Basic and Advanced HACCP, Sanitation Programs development, Employee Food Safety Training, Environmental Monitoring, Process Validation and more.
If you are having difficulty registering for any class, or need additional information contact:
Associate Program Director
University of Minnesota Extension Food Safety