Training

RSS

The 60-slide course on food safety, personal hygiene, and Good Manufacturing Practices basics is designed to help food businesses efficiently meet FSMA training requirements for personnel involved in food production, packaging, and storage.

Taking place October 13–15, 2026 in State College, Pennsylvania, the opportunity is geared toward those developing in-house food safety programs who want to enhance their knowledge of the science and technology of cleaning, sanitizing, and pest control. 

Penn State Extension will offer a series of in-person and virtual training sessions for Pennsylvania fruit and vegetable growers on the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR), Good Agricultural Practices (GAPs), and the co-management of natural resources and food safety.

Food safety education must move beyond delivering knowledge to give learners opportunities to practice applying what they know.

The UD College of Agriculture and Natural Resources and UD Cooperative Extension offer Produce Safety Alliance Training at least three times a year, with the next course slated for winter 2026–2027.

Staying in compliance with food laws and avoiding food safety incidents requires more than ticking compliance boxes—it demands a strategic investment in people.

Rather than revisiting why audits and traditional compliance training fall short, this article focuses on what actually improves food safety outcomes: how quality assurance professionals and frontline leaders can build better decision-making capabilities across the food supply chain.

The Self-Paced IHA HACCP Training for Juice is a 14-module online course developed specifically for producers of 100 percent juice products.

The inaugural “Cultivate: Leadership Growth Lab” will be held November 5–6, 2026, in Lexington, Kentucky. The two-day, collaborative event is designed to meet the food production sector’s need for leadership development.

When workforce capability receives limited attention, it raises broader questions about leadership commitment to protecting both employees and consumers. Building a strong food safety culture requires more than policies and audits; it requires sustained investment in the people responsible for providing safe food every day.