Food Safety

Int. Society for Disease Surveillance Conference

The International Society for Disease Surveillance (ISDS) conference is the premier event dedicated to the advancement of the science and practice of biosurveillance. Every year, the ISDS conference draws approximately 400 professionals from a broad range of disciplines to learn the latest achievements, analytic methods, best practices, conceptual frameworks, and technical innovations in the rapidly evolving field of disease surveillance.

Practical Food Microbiology

Understanding the what, how, when, and why of food pathogens

If you develop, process, distribute, or sell food for a living, it is crucial to have an understanding of the following food microbiology topics:

Which pathogens are most likely to cause trouble; When and why they threaten product and customer safety; and, How to best manage and control the risks posed by these organisms.

HACCP Plan Development for Food Processors

Discover the basic concepts of HACCP and how to develop a plan for your company

This three-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you'll complete hands-on exercises covering how to:

Making Sense of the Numbers: Statistics for Food Scientists

Don’t be baffled by food statistics! This statistical refresher will benefit beginners and experience professionals alike.

In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced.

Sensory Evaluation

Course includes hands-on working demo with Excel!

Great food products delight many senses all at once. In fact, the sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product's success in today's food and pharmaceutical markets if you can understand and measure the sensory quality of foods.

Build your sensory evaluation skills and develop a greater understanding of the science behind food aroma, taste, color, and texture in this 2-day class.

Consumers to Chefs: Food Safety Education Matters

At this seventh in a series of conferences sponsored by the non-profit Partnership for Food Safety Education, we’ll explore influences on consumers, the way to affect behavior change, and the way forward to better engaging everyone in modeling proper food preparation and hand hygiene practices. 

To plan attendance into your org budget, we estimate cost at about $900 for two nights at the hotel and early bird conference registration. 

http://cfsec2019.fightbac.org/

Pages