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Workshops & Short Courses

Better Process Control School

Purpose​​

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 (cbowma14@utk.edu; (865)974-7331) if you are interested in being added to our waitlist.

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Preventive Controls for Human Foods Qualified Individual Training

​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 Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials.

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HACCP Training

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.

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Domestic Kitchen Workshop

Purpose​

​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(nathan.miller@tennessee.edu ; (865)974-7287) if you are interested in being added to our waitlist.

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Principles of Sanitation for Food Manufacturers

Purpose​

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 (rebeccac@utk.edu; (865)974-7717) if you would like more information.

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Enhancing the Safety of Locally Grown Produce

Purpose​

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 (faithc@utk.edu) for more information.

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Food Safety in the Workplace

Purpose​

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

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