In Person Training

Applied Food Safety Microbiology Training Microbial control programs play a key role in controlling spoilage, toxigenic, and pathogenic microorganisms in a variety of raw and finished food products. Food Drug and Administration (FDA), United States Department of Agriculture (USDA) and … Continued

This is a 2.5-day interactive course (limited to 25 individuals) taught by the University of Missouri’s leading food safety expert with more than 20 years of experience in teaching, training and research. This course is accredited by the International HACCP … Continued