Better Process Control School
Federal requirements state that operators of retorts, processing systems, aseptic processing and packaging systems, and container closure inspectors be under the operating supervision of someone who has successfully completed a course of instruction in these matters. Better Process Control School (BPCS) is a course that has been approved by the Food and Drug Administration as well as the United States Department of Agriculture for processors of acidified and low acid canned foods.
This course is offered online as well as a as a 2 day workshop (acidified only) or a 3 1/2 day workshop for the entire course. Please contact Connie Bowman (firstname.lastname@example.org; (865)974-7331) if you are interested in being added to our waitlist.
Preventive Controls for Human Foods Qualified Individual Training
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 Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials.
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.
Domestic Kitchen Workshop
This course provides an introduction to food microbiology, Good Manufacturing Practices (GMPs), cleaning and sanitation, Hazard Analysis and Critical Control Points (HACCP), food labeling, and allergen control for food manufacturers wishing to prepare non-potentially hazardous foods in their home kitchen. This course is the first step in meeting requirements outlined in TN Dept. of Ag. Regulations Chapter 0080-4-11.
This course is offered online and as a 1 day workshop. Workshops are offered based on demand, so please contact Nathan Miller(email@example.com ; (865)974-7287) if you are interested in being added to our waitlist.
European Hygienic Engineering & Design (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 1989, it is a consortium of equipment manufacturers, food companies, research and educational institutes as well as public health authorities whose common aim is to promote hygiene during the processing and packaging of food products.
Principles of Sanitation for Food Manufacturers
The Principles of Sanitation for Food Manufacturers workshop will help food manufacturers learn about the principles of sanitation in food manufacturing and work with experts in the field and apply their knowledge in hands-on lab exercises.
This course is offered as a 2 1/2 day workshop. Please contact Rebecca Cash (firstname.lastname@example.org; (865)974-7717) if you would like more information.
Enhancing the Safety of Locally Grown Produce
This course is intended for fresh fruit and vegetable growers that are interested in learning more about safely growing produce. It will provide an introduction to best practices for the cultivation, harvesting and transport of fresh produce. This information will serve as an introduction to the concept of Good Agricultural Practices and upon completion of the workshop, growers will be able to conduct a risk assessment of their growing practices and identify areas that need to be improved to better comply with GAP guidance. This course meets one training requirement for TAEP cost-share. This course is offered as a 1/2 day workshop. Please contact Faith Critzer (email@example.com) for more information.
Food Safety in the Workplace
This course provides an introduction to food microbiology, safe food handling, cleaning and sanitation, and allergen control for individuals who prepare or oversee the preparation of food. The course objectives are:
to define how microorganisms affect food safety
describe proper food handling procedures
discuss proper cleaning and sanitation practices
learn about food allergies and their impact to susceptible individuals
This course is offered as a 1 day workshop. at the East Tennessee Children’s Hospital
Produce Safety Alliance Grower Training Workshop
Fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.