Calendar of Events

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  • Beef Industry Safety Summit (virtual)

    • Date March 1, 2021 – March 3, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Virtual
    • Website http://www.BIFSCO.org

    This event will take place virtually.

  • Virtual HACCP Plan Development for Food Processors at Rutgers

    This three-day online 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: >Conduct a hazard analysis of your food process, including proper flow charting. >Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point. >Establish critical limits for each control point. >Establish monitoring procedures and corrective actions. >Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe. >Establish recordkeeping and documentation procedures. Plus, you will review examples of real HACCP plans and learn about common reasons why HACCP plans fail, so you can make sure your plan succeeds. HACCP plan implementation procedures, as well as problems you may face when implementing a HACCP plan and potential solutions for those issues, will also be covered. Protect Your Business's Reputation with an Effective HACCP Plan No company can afford to have a sub-standard HACCP plan. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety. HACCP Plan Development Course Format Donna Schaffner, a trained Lead Instructor with the International HACCP Alliance (IHA), will guide you through every step of the HACCP plan development process so you don't get overwhelmed. In addition to lectures, this course will feature many opportunities for interaction and participation through group exercises, presentations, and discussions. Participants who successfully complete the program (including the final exam) will receive a certificate of completion affixed with the IHA seal.

  • Project Manager- Food Regulatory Compliance

    This is the second part Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls Qualified Individual (PCQI) class held by ISU. About this Event Two Day Event: Day One: March 8, 2021 - 11:00am - 4:30pm Day Two: March 9, 2021 - 11:00am - 4:30pm Federal law requires that all food-producing businesses employ a Preventative Controls Qualified Individual (PCQI) to help protect food from potential contamination. This two-day webinar is Part 2 of the training required for people working in Blended Human Food to obtain their PCQI Certificate. (Completion of the online Part 1 must have been accomplished at least seven days before beginning Part 2.) Class will take place in two four-hour blocks over two days over either WebEx or Zoom, and participants will be required to keep their cameras on. An FSPCA Human food manual is required for this course, as is an internet speed of 100 mbps or higher. Active participation is required, so you must be able to type private chat responses to the instructor, CIRAS project manager Kimberly Anderson. Join this webinar to learn everything you need to know to become a Preventative Control Qualified Individual in Human Food. Instructor information: Kimberly L. Anderson is a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. She comes for a diverse background in the food industry and was a former FDA Investigator. *Registration ends 7 days prior to event and Part 1 Completion certificate must be emailed to instructor at kandrson@iastate.edu 7 days before the Part 2 class.

  • Consumer Food Safety Education (CFSE) Virtual Conference

    This conference is sponsored by the Partnership for Food Safety Education. Graduate and undergraduate students studying Food Safety in the U.S. can apply for a student travel scholarship to attend this meeting (deadline is February 18, 2021).

  • Food Talks

    Food manufacturing is a complicated business with many challenges and a regulatory structure that has gone through many changes in recent years. Wouldn’t it be nice to have a place where you could discuss your problems and seek guidance in the best practices of others? This one-hour webinar is intended to be a quarterly roundtable where Iowa companies can discuss food safety. Whether you’re new to food safety regulations or well positioned for the future, this group will be a place where you can discuss challenges and adopt the successful practices of others. Topics will vary for each session, and at times, guest speakers will be requested to address particular issues. For more, contact Kim Anderson at kandrson@iastate.edu.

  • Arizona Environmental Health Association 2021 Spring Conference (Virtual)

    • Date March 10, 2021 – March 11, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Virtual
    • Website https://www.azeha.org/

    This conference will be held virtually.

  • 18th Annual UK Association for Food Protection Conference: "Global Food Safety in the COVID-19 Era" (virtual)

    Plan to participate in the 18th Annual UKAFP Conference (to be held virtually) designed for food and drink industry professionals. At this FREE conference, attendees will hear from industry-leading speakers on the topic of "Global Food Safety in the COVID-19 Era."

  • Idaho Environmental Health Association 2021 Annual Education Conference

    This conference will be held virtually.

  • Virtual Practical Food Microbiology at Rutgers

    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. This online Practical Food Microbiology course covers all of these subjects and much more! Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology. If you have never taken a food micro class, we will teach you the most critical points for food safety applications. You will learn which environmental factors influence the growth of pathogens and spoilage organisms in food, how to avoid microbial contamination, and how to produce safe food products. Even if you have experience in the area of food safety microbiology, you will benefit from attending this course! Advance your understanding of when and how to use new and powerful (but often abused and misunderstood) tests, tools, and models. Learn to make better choices by understanding the limits and applicability of data produced, as well as the danger of starting with ill-considered assumptions! By attending this course, you will also learn how to implement a successful, state-of-the-art HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the food manufacturing process. Our instructors will cover how to control and monitor those risks and how to take corrective actions. (For more in-depth training on this food safety topic, check out our 3-day HACCP Plan Development for Food Processors course.) Whether you are looking for an introduction to the subject of food microbiology, need a refresher to strengthen your foundational knowledge of the topic, or are seeking insights to help you solve microbiology problems with your food products, you will leave this course with new information to keep your food products safe.

  • GFSI 2021 Conference - "Food Safety: Rethink, Reset, Recharge"

    This conference will be held virtually March 23-25, 2021.

  • ILSI Annual Meeting & Science Symposium

    • Date April 13, 2021 – April 15, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Virtual
    • Website http://ilsi@ilsi.org

    This virtual meeting will also be held 20-22 April 2021, with sessions at different times and on different days.?

  • Ohio Association for Food Protection April Educational Meeting

    This meeting will take place virtually and is free to OAFP Members.

  • Ontario Food Protection Association (OFPA) 2021 Spring Technical Meeting & Poster Competition (virtual)

    This meeting will be held virtually.

  • Ontario Food Protection Association 2021 Spring Technical Meeting & Clive Kingsbury Virtual Video Competition

    This meeting will be held virtually.

  • ILSI Annual Meeting & Science Symposium

    • Date April 20, 2021 – April 22, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Virtual
    • Website http://ilsi@ilsi.org

    This virtual meeting will also be held 13-15?April 2021, with sessions at different times and on different days.?

  • IAFP's European Symposium on Food Safety (Virtual)

    This conference will take?place virtually 27-28 April 2021.

  • FSPCA Blended Human Food Preventive Controls Qualified Individual (PCQI) Part 2: Instructor-led course

    This is the second part Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls Qualified Individual (PCQI) class held by ISU. About this Event Two Day Event: Day One: April 28, 2021 - 11:00am - 4:30pm Day Two: April 29, 2021 - 11:00am - 4:30pm Federal law requires that all food-producing businesses employ a Preventative Controls Qualified Individual (PCQI) to help protect food from potential contamination. This two-day webinar is Part 2 of the training required for people working in Blended Human Food to obtain their PCQI Certificate. (Completion of the online Part 1 must have been accomplished at least seven days before beginning Part 2.) Class will take place in two four-hour blocks over two days over either WebEx or Zoom, and participants will be required to keep their cameras on. An FSPCA Human food manual is required for this course, as is an internet speed of 100 mbps or higher. Active participation is required, so you must be able to type private chat responses to the instructor, CIRAS project manager Kimberly Anderson. Join this webinar to learn everything you need to know to become a Preventative Control Qualified Individual in Human Food. Instructor information: Kimberly L. Anderson is a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. She comes for a diverse background in the food industry and was a former FDA Investigator. *Registration ends 7 days prior to event and Part 1 Completion certificate must be emailed to instructor at kandrson@iastate.edu 7 days before the Part 2 class.

  • Food Safety Summit 2021

    • Date May 10, 2021 – May 13, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Rosemont, Illinois
    • Website

    More information about this event will be posted?as received.

  • Pennsylvania Association of Milk, Food and Environmental Sanitarians (PAMFES) 2021 Annual Conference

    This conference will be held virtually.

  • Florida Association for Food Protection 2021 Annual Education Conference

    • Date May 18, 2021 – May 20, 2021
    • Time 12:00 AM - 12:00 AM
    • Location Orlando, Florida
    • Website http://www.fafp.net

    This meeting will be held in Orlando, Florida May 18-20, 2021.