Food Safety Courses

See the Events section of this website for upcoming courses.

Introductory HACCP Training for Meat and Poultry Processors

Curriculum has been developed for meat and poultry processors, egg processors and food service operations.  Conducted as needed, based upon demand from the meat industry, but is typically conducted 3 or 4 times per year.  Assisted by USDA FSIS EIAOs and meat industry consultants. 

Next Course: May 8-9, 2018. Click on the title above for more information.

Thermal Processing of Ready to Eat Meat Products Short Course

Three-day course, offered annually in early April.  This course covers all of the technical and regulatory aspects of cooking, chilling and post-package handling of ready-to-eat meat products, presented by industry, regulatory and academic experts.

Next course: April 24-26, 2018.  Click on the title above for more information.

Advanced HACCP Training for Meat and Poultry Processors

Two-day course, which covers validation, verification and reassessment of HACCP plans.  Conducted as needed, based upon demand from the industry. 

Next Course: TBA. If interested, please contact Lynn Knipe at  knipe.1@osu.edu

HACCP Implementation Training

4-5 hr. course, designed as an orientation for employees that are not a part of the HACCP team, but which need an orientation to the HACCP concept.  Could be done for individual companies, with a minimum of 25 participants.

Next Course: TBA.  If interested, please contact Lynn Knipe at  knipe.1@osu.edu

Listeria Intervention Short Course

6 hr. course, an abridged version of the AMI Listeria Intervention course.  Could be done for individual companies, with a minimum of 25 participants.

Next Course: TBA