Training Programs

Bank Manager Meeting With Female Owner Of Farm Shop

Because Auburn is a land-grant university, our mission includes research and teaching involving “practical agriculture.” For that reason, Auburn has a large number of programs with an impressive array of facilities to support the programs. Contact: Ms Regina Crapps, crappre@auburn.edu or call 334-844-7456

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AUFSI offers many food-systems related courses for industry professionals as part of our Virtual Food Systems Training Consortium (VFSTC) program. Our course list is ever-expanding, and currently includes the following:

Free

Paid

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AUFSI offers Continuing Education Units (CEUs) for many food-systems related courses as part of our Virtual Food Systems Training Consortium (VFSTC) program. We are an IACET Authorized Provider. Our course list is ever-expanding, and currently includes the following:

Free

Paid

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Introduction to HACCP Workshop
This is an International HACCP Alliance approved workshop. The 2-3 day workshop is intended for those persons who are charged with producing a HACCP Plan under FSIS. The company’s HACCP team must include an individual who has been trained in HACCP in accordance with the requirements of 417.7. These requirements are that the individual has successfully completed a workshop in applying the seven principles of HACCP to meat or poultry products processing. The workshop includes a segment on prerequisite programs, HACCP plan development for a specific product and a segment on enforcement. The HACCP-trained individual does not need to be a company employee, but does need to be available for plan development and for certain other functions, such as reassessing your HACCP plan(s). The instructor for this workshop is an expert in FSIS and HACCP. She is very experienced in practical matters related to the implementation and interpretation of HACCP regulations in meat and poultry processing plants.

Advanced HACCP Workshop
This workshop is designed for plant personnel who are familiar with application of HACCP in poultry processing. Topics include sampling, process control, problem solving, verification and validation of HACCP and prerequisites, auditing and product tracking and recall/recovery. This course is approved by The International HACCP Alliance. The instructor for this workshop is an expert in FSIS and HACCP. She is very experienced in practical matters related to the implementation and interpretation of HACCP regulations in meat and poultry processing plants.

Seafood HACCP Courses
The Association of Food and Drug Officials and the Seafood HACCP Alliance have developed a uniform and cost-effective AFDO/Alliance hazard analysis and critical control point (HACCP) training program for fish and fishery products.  The primary purpose of the AFDO/Alliance HACCP Training Protocol is to assist the implementation of HACCP programs in commercial and regulatory settings.

Courses have been developed for training in basic HACCP programs and the related Sanitation Control Procedures (SCP); Train-the-Trainer courses are also offered. The primary audience is the seafood proceeding and importing industry, and regulatory officials based in the United States.

Food Entrepreneur Conference
The Food Entrepreneur Conference is held annually, coordinated by AUFSI and the Alabama Cooperative Extension System. The event is focused on offering aspiring and existing small food entrepreneurs  “real life” advice for growing their business as well as providing an opportunity to make invaluable business connections. Representatives from the Alabama Department of Public Health along with ACES  cover topics such as food safety, regulations, and labeling, while a professor from the AU College of Business discusses business marketing. Keynote speakers are often the highlight of the conference, as they talk candidly about their journey to successful entrepreneurship and then take questions from the audience. Participants also choose from a variety of breakout sessions on topics such as Cottage Food Law certification, which allows entrepreneurs to operate some types of food businesses from their homes; catering/food service/bakery; USDA meat products; food trucks; and the innovative aquaponics industry.

Egg School
The National Egg Products School, sponsored by the Auburn University Food Systems Institute and the American Egg Board, is a biennial, three-day school focusing on eggs and egg products. The course brings together experts interested in poultry science and egg functionality from the USDA Agricultural Research Service (ARS) and universities such as Purdue, Texas A&M and North Carolina State. This “farm to fork” school includes side excursions into molecular structure, safety, microbiology and the latest research on egg nutrition. Alongside the educational lectures and presentations, the program incorporates hands-on sessions where participants use a variety of egg ingredients to create products such as angel food cake, ice cream, mayonnaise and custard. The intent is to demonstrate the functional characteristics egg ingredients supply to these applications, investigate the scientific principles behind the functionality, and then taste the results. Participants also learn about the effects of impurities or bad processing techniques.

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