Events/Calendar: (Event List) Food
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FSPCA Preventive Controls for Human Food (PCQI) - Bozeman, MT
10/5/2020 8:00 AM - 10/7/2020 5:00 PM
Register Here

Cost:  $850.00

Course Length: 2.5-Days/20 hours/Oct. 5-7 

  • 8:00 am - 5:00 pm (M, T)

  • 8:30 am - 12:30 (W)

Course Leader:

Course is presented by a lead instructor trained with FSPCA and holds the FSPCA Certificate of Training as a Lead Instructor.

About this Event

Course participants will get familiar with all requirements of Preventive Controls based food safety plan and how to design the plan, and upon successful completion of the course become a Preventive Controls Qualified Individual (PCQI).In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to achieve compliance with the requirements.

Practical Sensory Programs for Factories and Quality Managers - Online
10/13/2020 8:00 AM - 12:00 PM
Register HERE

Cost: $285.00

The appearance, flavor, and texture of food are primary indicators of your customers’ purchase behavior and perception of value.  While we have benchtop and inline systems to measure attributes such as color and moisture, many of us don’t know how to objectively measure our critical-to-quality sensory attributes. 

Is your company trying to manufacture best-in-class quality food products?  A well-tuned sensory program will help you reduce customer complaints and build brand loyalty.  In fact, it is at the heart of where you set your product and process limits.  This means sensory is crucial to ensuring your customers receive the quality they love and expect.  In this course, you will learn how to integrate sensory into your existing continuous improvement, quality, and food safety programs.  Participants will learn how to implement, manage, and maintain sensory quality validation and shelf life programs.

This course is not just another boring webinar.  The Practical Sensory Program course is designed around a learn-and-apply model.  Each participant will get a kit to have hands-on activities to reinforce the concepts learned.  He or she will walk away with practical skills that can be applied immediately.

Who Should Take This Course:  

  • Anyone who needs to manage or develop their company's quality program

  • Anyone who is interested in gaining more knowledge of the regulatory and GFSI requirements for sensory and shelf life programs

  • Example roles include: Quality Assurance personnel, Production Management/Supervisor, Production/Plant Management, Product Developers

Additional Course Details

Intro to HACCP & Food Safety - Online
10/19/2020 9:00 AM - 5:00 PM

Register Here

Cost:  $249.00


The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, foodservice and home preparation.

Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.

What You Will Learn:

  • Principles of HACCP.

  • The importance of monitoring and periodic review.

  • The need to develop realistic controls at Critical Control Points.

  • The importance of pre-requisite programs.

  • Monitoring, documenting, and reviewing procedures.

View Additional Event Details: Here

Safe Quality Foods (SQF) - Online
10/20/2020 9:00 AM - 10/21/2020 5:00 PM

Individual Registration: Here

Group Registration: Here

Cost:  $549.00


Get introduced to the SQF system and prepare to take the SQF Practitioner exam. During this two day course, you will gain an understanding of the SQF code and how to apply it to food manufacturing. With practical exercises to reinforce learning, you will be able to successfully implement and maintain an SQF System.

What You Will Learn:

  • SQF Code and Vocabulary.

  • Food Sector Categories.

  • Food Safety and Quality Plans.

  • Implementing and maintaining SQF systems.

  • Requirements for SQF Practitioners.

View Additional Event Details: Here


Hazard Analysis Critical Control Points (HACCP) IHA Certified - Online
11/4/2020 9:00 AM - 5:00 PM
Register HERE

Cost: $295

Hazard Analysis and Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed. Participants will receive an International HACCP Alliance seal and certificate

Who Should Attend?

  • Anyone who requires IHA certified curriculum

  • Plant HACCP Team Members

  • Plant Management Teams

  • Corporate Executives

  • Anyone whose job function will impact the facility HACCP Plan

Additional Course Details

Leading Transitions: Helping Others Through Change - Webinar
11/10/2020 2:00 PM - 3:00 PM
FREE Webinar - Register HERE

Food Manufacturing Specialist, Catherine Cantley, of TechHelp and the University of Idaho, will host a free webinar on leadership featuring Ryck Tanner, Global Director, Leadership and Development at The J. R. Simplot Company. Mr. Tanner's talk will focus on the timely topic of  "Leading Transitions: Helping Others Through Change." 

Today’s environment requires leaders (both formal and informal) to have a deep level of awareness of their own needs in dealing with change and transition.  When we understand our own process of transition, we become better equipped to help those around us. Though we all experience change differently, there is some commonality and clear patterns in the psychological process.  By paying attention to our own skills in navigating these stages of transition, we can improve our resilience and more effectively support those around us.



Internal Auditing - Online
12/1/2020 8:00 AM - 12:00 PM
Register HERE

December 1st and 2nd, 8:00 am- 12:00 pm

Internal Audits are a requirement of all GFSI approved certification schemes (e.g. SQF, BRC, FSSC 22000, etc.) and many 3rd party audit programs.  Internal audits allow you to audit your facility for gaps and compliance.  They are an important tool in the on-going food safety toolbox for any food manufacturer, packager, and warehouse and distribution company. 

This course will provide you with the knowledge and skills required to conduct an internal audit program within your company. The course covers the fundamentals of auditing, useful industry-proven techniques, compliance criteria, how to foster good communication within the facility, the importance of auditor ethics, and gathering objective evidence, nonconformities, and reporting suggestions.  This course is for those who are new to internal auditing and those that could use a refresher course.   

Who Should Take This Course:  

  • Anyone who needs to manage or develop their company's Internal Audit program.  

  • Anyone who is interested in gaining more knowledge about auditing in a food manufacturing facility

  • Example roles include: Quality Assurance personnel, Production Management/Supervisor, Internal Audit Team Members, Production/Plant Management personnel.

Additional Course Details

Schedule a no-cost