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Campden BRI’s Ninth Global Food Safety Training Survey, conducted in collaboration with global certification bodies, revealed gaps in training practices, technology adoption, and program effectiveness across the food and beverage industry.

The in-person Dairy Plant Food Safety Workshops and Supplier Food Safety Management Workshop help dairy manufacturers enhance their in-plant and supplier food safety programs and strengthen preventive controls, in alignment with regulatory requirements.

Proposed certification scheme updates, such as SQF Edition 10 and ISO 9001:2026, are shifting the focus from compliance to proactive, integrated food safety management. For quality assurance teams, this represents both a challenge and an opportunity: ensuring safe, compliant operations while influencing broader operational performance and workforce capability.

The robust lineup of Certificate Courses offers in-depth, practical training led by internationally recognized experts.

The opportunity is open to current graduate students. Project areas may include research on reducing heavy metals and toxic elements and on frameworks to identify indicators of high-quality science.

Registration is now open for the 2026 Food Safety Summit, taking place May 11–14 at the Donald E. Stephens Convention Center in Rosemont, Illinois. 

Taking place June 5–9 in Columbus, Ohio, the Association of Food and Drug Officials (AFDO) 130^th Annual Education Conference offers sessions focused on manufactured food safety, retail food safety, and produce safety.

The Fumigation Company will hold a master-level, hands-on training class on post-harvest fumigation practices from June 9–10 at Kansas State University.

By prioritizing evaluation, a food business can ensure that training programs deliver real value to the employee and business while optimizing resources, driving growth, and promoting continuous improvement.

In 2026, Penn State University will host a series of three-day, in-person short courses designed for food safety and quality assurance professionals, food inspectors, plant managers, sanitarians, and food engineers, overing food microbiology, food science fundamentals, sanitation, and FSMA compliance.