Training

RSS

For the third year in a row, IAFNS is hosting a Science Innovation Showcase, where everyone is invited to participate in an exchange of science related to innovative ingredients, products, and processes.

On October 10–12, 2023, Penn State University will offer a course, titled, “Food Safety and Sanitation for Food Manufacturers” designed for those who are developing in-house food safety programs.

In celebration of National Food Safety Month (NFSM) 2023, the National Restaurant Association’s ServSafe is providing free training and education content to help the restaurant workforce understand the “why” behind common food safety practices.

The 2023 fall cohort for Catalyst LLC’s Technical Leader Bootcamp begins on September 12. Over 14 weeks, the online bootcamp will provide curriculum, coaching, and community to help technical food industry professionals plan, coordinate, and intentionally create a path of success.

In this episode of Food Safety Matters, we are joined by an FDA official, a county-level environmental health regulator, and a retail food industry association representative to discuss the research and application of behavioral science with food employees and regulatory agencies to reduce foodborne illness risk factors at smaller retail foodservice businesses. 

Risk culture is a construct in which the organization's values, beliefs, and behaviors influence actions relative to how it responds to risks. By reducing complexity across the organization's functions and processes, the different types of risk can be assessed and managed by a single, powerful approach so that the risk culture is more mature.

A simple review of organizational structures shows that food safety teams report to different functions across food companies, but what structure provides the best opportunity for success of the food safety team, and what are the measures of success? Identifying the structure that sets up the food safety team to drive daily compliance and upgrade existing programs is key. This article examines current organizational structures and evaluates the pros and cons of each.

The U.S. Department of Agriculture has announced new funding and education opportunities for school nutrition professionals through its Produce Safety University.

The Association of Food and Drug Officials (AFDO) has announced its new Food Safety Regulatory Professional Credential Series exclusively to local, state, tribal, territorial and federal regulators. It is based upon the U.S. Food and Drug Administration’s National Curriculum Standards (FDA’s NCS).

Blackhawk Technical College's Food Lab program is an example of why more flexible and accessible food safety training and education is crucial to developing the next generation of food safety professionals.