Workshops and Courses

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2011 Workshops

USU Extension Food Safety Workshops

HACCP Workshop Jan 31 - Feb 2, 2011

$250 pp / $200 for 2nd person same company | HACCP is an internationally recognized food safety system. This course will provide training to develop and implement a HACCP system. Participants will receive help designing a plan for their company.

USU Western Dairy Center Workshops

Artisan Cheese Symposium February 8, 2011 (USU Western Dairy Center)

This one-day symposium will provide artisan cheesemakers with information on animal nutrition and grazing, business plans and marketing, and strategies for success.  For costs, registration or questions please call the Western Dairy Center at 435-797-2106 or email at westcent@usu.edu

Basic Cheesemaking Course February 9-11, 2011 (USU Western Dairy Center)

The Basic Cheesemaking Course is designed for the beginning cheesemaker and those who have never made cheese before. The course will include an introduction to milk, cheese, and dairy cultures, and the steps in cheesemaking. We will spend a day in our pilot plant making cheese the old fashioned way, by hand. We limit the course to 12 participants to insure everyone receives individual attention. For costs, registration or questions please call the Western Dairy Center at 435-797-2106 or email at westcent@usu.edu

Advanced Cheesemaking Course February 22-25, 2011 (USU Western Dairy Center)

The Advanced Cheesemaking Course is for people who have cheesemaking experience and want to expand their knowledge of milk chemistry, cheese chemistry, curd handling, and correcting manufacturing problems. We will spend two days in our pilot plant making seven different varieties of cheese. For costs registration or questions please call the Western Dairy Center at 435-797-2106 or email at westcent@usu.edu
 

Late Spring USU Extension Food Safety - Western Dairy Center Co-sponsored Workshop Series

For all of the courses listed below you can use this registration form | Register | or for questions please call the Western Dairy Center at 435-797-2106 or email at westcent@usu.edu.  Second registrant from same company receives $100 discount.

Quality Control Workshop (HACCP prerequisite) May 16-17, 2011

This workshop will provide the necessary training to insure solid, basic understanding of current good manufacturing practices as a prerequisite for a successful HACCP program. The workshop will cover topics such as sanitation operating procedures, product identification & traceability, preventive maintenance and education & training of employees.  $395 pp.

HACCP Workshop May 18-20, 2011

HAACP is an internationally recognized food safety system. This course will provide training to develop and implement a HACCP system. The course will focus on dairy and juice. Participants will receive help designing a plan for their company. $395 pp

Advanced Sanitation Workshop May 23-24, 2011

This is an in-depth 3-day advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. The objective is to provide the individual with advanced skills regarding the properties of cleaning and sanitation. $395 pp

Behavioral Based Food Safety Workshop May 25-26, 2011

This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process. $295 pp

Statistical Process Control Workshop June 1-2, 2011

Statistical process control is a tool used to control quality and improve business success. During this course, participants will learn about the history of SPC, variation, control charts, run charts and a variety of statistical tools. Using real life examples participants will have a broad, basic understanding of the SPC tools used in the business world. $195 pp

SQF Workshop June 8-10, 2011

The workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits. $795 pp

USU Extension Food Safety Retail and Foodservice Workshops

For questions email briann@ext.usu.edu.

Reduced Oxygen Packaging for Retail-Foodservice Operations HACCP Workshop Sep 22, 2011 Las Vegas NV (MGM Grand)

HAACP is an internationally recognized food safety system. This course will provide training to develop and implement a Reduced Oxygen packaging (Vacuum packaging, cook-chill, or sous vide) HACCP system. The course will focus on requirements that meet the US FDA Food Code. Participants will receive help designing a plan for their company. $400 pp.

Other dates for Florida, Chicago, IL and New York, NY are in planning.