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Event Details

Date

August 1 - August 3, 2017

Cost

$700.00 NYS Early Fee (prior to 6/30/17)
(additional attendee $700.00 ea.)

$750.00 Out-of-State Early Fee (prior to 6/30/17)
(additional attendee $750.00 ea.)

After 6/30/17 Costs: $780 NYS; $850 out-of-state

Host

Harvest New York

Carl Moody
716-515-8175

Pre-Registration Deadline: July 14, 2017

EVENT HAS PASSED

FSMA Preventive Controls Qualified Individual Training

August 1 - August 3, 2017


During this 2.5 day Preventive Controls for Human Food - Qualified Individual course participants will learn principles of food safety; how to develop a written hazard analysis; when and how to develop the appropriate preventive controls; fundamentals of good manufacturing practices; monitoring, corrective action, verification and validation; and how to develop a recall plan. Successful completion of this course will result in the participant being given a certificate and qualify them as a Preventive Controls Qualified Individual.

For more information about the course, contact Carl Moody.




calendar of events

Upcoming Events

Fluid Milk Processing for Quality and Safety (Online Course)

July 1 - December 31, 2018

This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).
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Dairy Science and Sanitation Workshop (VT)

September 25 - September 26, 2018
8:00 AM - 5:00 PM
Colchester, VT

The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and safety, as well as emphasize dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their establishments. 
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The Science of Cheese Making (Basic Level) and Vat Pasteurization Workshop

October 23 - October 24, 2018

Ithaca, NY

This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making and is a required part of the Dairy Extension Basic Cheese Making Certificate Program. The course may also be taken as a stand-alone Basic Cheese Making training. The course begins with an online lecture component covering the key areas related to vat pasteurization and basic cheese making techniques, cheese culture basics, milk defects, cheese defects and cheese marketing. The course will also include 2 days of hands-on pasteurization and cheese making activities.
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Announcements

Growing for Wholesale Guidelines Available

Grading and packing guidelines are now available for 16 commonly grown specialty crops in NYS: broccoli crowns, Brussels sprouts, corn, green peppers, cucumbers, green cabbage, red cabbage, savory cabbage, cauliflower, eggplant, green beans, jalapenos, poblanos, Hungarian hot peppers, summer squash, and zucchini.

Acceptable quality standards and common defects that should be sorted out on the grading line are depicted in these resources, both visually and in outline form. Find all of the grading sheets here.

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