​Workshop ​Dates ​Location
FSPCA Preventive Controls for Human Food Qualified Individual Training​  ​ February 1-3, 2017

April 25-27​		 Murfreesboro, TN

Knoxville, TN​​
Better Process Control School- Online​ ​On Demand ​
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​Workshop Descriptions- click to learn more about the concepts covered, duration and target audience
​FSPCA Preventive Cont​rols for Human Food Qualified Individual Training​ -The Preventive Controls for Human Foods Certification Workshop provides the credentials to m​eet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations and to be recognized as a Preventive Controls Qualified Individual.

Better Process Control School​ -The Better Process Control School (BPCS) certifies
supervisors of thermal processing systems and container closure evaluations for acidified and low-acid canned foods
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Hazard Analysis and Critical Control Points (HACCP)​-​This course has been designed to meet the USDA's training requirements for meat and poultry processors.  It will assist meat and poultry personnel to help the understand HACCP principles and have an opportunity​ to apply these principles during training so they can be fully understood and implemented in their facilities.
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Domestic Kitchen Workshop​-​This course provides an introduction to food microbiology, Good Manufacturing Practices (GMPs), cleaning and sanitation, Hazard Analysis and Critical Control Points (HACCP), food labeling, and allergen​ control for food manufacturers wishing to manufacture non-potentially hazardous foods in their home kitchen.​

EHEDG-Advanced Course on Hygienic Design for Food Processing Equipment ​           
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Principles of Sanitation for Food Manufacturers-​ This course will help food manufacturers learn about advanced principles of sanitation that they can take back to their operations.  Participants will be given the opportunity to learn from and interact with experts in the field as well as apply knowledge in hands-on exercises.​​

Enhancing t​he Safety of Locally Grown Produce- ​This workshop is meant to be an introductory course on the principles and background behind Good Agricultural Practices.  It is tailored to the fruit and vegetable grower that is interested in learning more a​bout best practices for safely growing fruits and vegetables.​

Food Safety Certification in the Workplace​​-​This course targets healthcare first-line supervisors, cooks, servers, storeroom and sanitation workers.  The course goal is to educate food service handlers on the impact that food safety has on their business.  Can be used to fulfill CEU requirements.​
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​​Contact FST Extension

Nathan Miller
2510 River Dr.
Knoxville, TN 37996
Email: nathan.miller@tennessee.edu
Ph: (865)974-7287