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October 2017

Hazard Analysis and Critical Control Point (HACCP) Training

October 4 @ 8:00 am - October 5 @ 5:00 pm
Lane Agri-Park, 315 John R. Rice Blvd.
Murfreesboro, TN 37129 United States
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$350.00

Purpose​ The Hazard Analysis and Critical Control Points (HACCP) workshop will help food manufacturers learn about the HACCP principles and have a hands on opportunity to apply this knowledge with oversight of instructors that are experts in this field. This course is offered as a 2 day workshop. Please contact Nathan Miller (Nathan.Miller@tennessee.edu; (865)974-7287) if you would like more information. Who should attend? ​Personnel working with food manufacturers processing meat and poultry, especially those with food safety, quality assurance, or…

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EHEDG Advanced Course on Hygienic Design for Food Processing Equipment

October 25 @ 8:00 am - October 27 @ 3:00 pm
Brehm Animal Science, 2510 River Dr
Knoxville, TN 37996 United States
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$1,495

What is EHEDG? 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 and Design Group) provides practical guidance on hygienic engineering for manufacturing safe and wholesome food. Founded in…

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November 2017

FSPCA Preventive Controls for Human Food Qualified Individual Training

November 8 @ 8:00 am - November 10 @ 12:00 pm
Lane Agri-Park, 315 John R. Rice Blvd.
Murfreesboro, TN 37129 United States
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$550.00

Purpose​ The Preventive Controls for Human Foods Qualified Individual Training provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations and to be recognized as a Preventive Controls Qualified Individual (PCQI). This 2 1/2 day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of…

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