Four workshops that outline key safe food manufacturing processes will be offered live online with Dr. Byron Chaves, assistant professor, UNL Food Science & Technology.
Current Good Manufacturing Training - January 24 and 26
Provides an overview of regulations of basic sanitary conditions for facilities that manufacture, process, pack, or hold foods for human consumption.
Details at https://nemep.unl.edu/cgmp-virtual
Principles of Pathogen Monitoring - February 21 and 23
This course will provide the regulatory and scientific background to establish a pathogen environmental monitoring program in food facilities that handle any RTE food.
Details at https://nemep.unl.edu/pathogens-online
Principles of HACCP for Food Manufacturers, March 21 and 23
The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. This course will provide participants with foundational knowledge and tools to develop and implement HACCP plans applicable to a variety of industries and commodities.
Details at https://nemep.unl.edu/haccp-online
Applications of HACCP Principles for Juice Processing - April 18 and 20
FDA regulations specify that certain critical jobs in juice processing must be performed by individuals trained in Hazard Analysis and Critical Control Points (HACCP). This course will provide participants with knowledge and tools to develop and implement HACCP plans specific to the juice industry.
Details at https://nemep.unl.edu/haccp-juice
More details at: https://nemep.unl.edu/online-food-safety