“Validation and Verification” — excellent forum focusing on the maintenance of an effective HACCP Program. Workshop is approved by International HACCP Alliance. You will receive a gold seal from the International HACCP Alliance upon completion of this course. Primary instructors: Debby Newslow, Nancy McDonald, Ron Schmidt. Read More
Learn the principles of HACCP and its realistic application to specific industries. Agenda is designed based on the attendees’ operations. Workshop is approved by International HACCP Alliance. Primary instructors: Debby Newslow, Nancy McDonald, Ron Schmidt. Read More
A two-day course presenting new, innovative technologies for the food industry, helping bakers increase product quality and reliability while reducing operation costs. Learn about new and emerging trends and how your company can benefit from them. Read More
You’ll cover five major management themes in five days of class that help you master major management concepts with the ultimate goal of reducing manufacturing costs during this popular, fast-paced, engaging seminar that features team competition Read More
The forum will provide a detailed look at convenience store performance for the first half of 2012, to be held at the Renaissance Chicago hotel in Chicago on July 31 - August 1. The American Wholesale Marketers Association and InfoRhythm, Pittsburgh, PA, will sponsor the conference. Read More
AIB International's BRC Certification seminar provides the tools necessary to understand and implement a BRC Food Safety system in your facility from the auditor's perspective. Read More
After twenty years of steady success, the soy industry is now facing a worldwide demand that requires a fifty percent increase in protein by 2030. The industry must continue striving for even greater yields to meet this growing demand while differentiating soy products and services in the global marketplace. Read More
Foam cakes, Cheesecakes and Icings teaches students function of ingredients, process controls, formulation, quality control points, shelf-life, European-style cakes and pastry, freezing, and much more.
Read More