Training Programs

Training Programs

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

  • When the U.S. Congress passed the Food Safety and Modernization Act in 2011, sweeping improvements to the security and safety of our nation’s food supply were set in motion. The Food and Drug Administration sought partners to provide standardized, effective training for food safety inspectors at all levels. Through a competitive granting process via the National Institutes for Health, AUFSI received a $6.5 million, five-year grant to create training programs through a Virtual Food Systems Training Consortium (VFSTC). Besides Auburn University, other consortium members are Purdue University, North Carolina State University and Alabama A&M University. VFSTC works closely with the FDA to create courses, meeting via teleconference every two weeks. Working Groups meet to develop “learning outcomes” that are approved by the FDA, then develop peer-reviewed content. AUFSI assists the process by providing assistance with technology, writing and assessment to provide a professional product. A VFSTC Advisory Board including state health officials has been established. The first courses are expected to be available this Summer.
  • The USDA’s Good Agricultural Practices (GAP) class, designed for growers and other fresh produce handlers. The classes focus on the costs and impact of diseases and outbreaks caused by foodborne pathogens, as well as strategies for controlling potential microbial food safety hazards before planting and throughout all phases of production, from planting through harvest and postharvest. The classes also cover proper handling of produce.
  • Hazards and Critical Control Point (HACCP) training, a systematic preventative approach to food safety that is mandated by the FDA and the USDA. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes, including packaging, distribution, etc. AUFSI core faculty offer meat and poultry HACCP classes through the International HACCP Alliance as well as seafood HACCP classes through the Seafood HACCP Alliance.
  • The National Egg Products School is an annual four-day, hands-on introduction to egg processing. The program starts with the formation of the egg and takes the student through packaging of the final egg product. The intended audience is personnel for the egg processing industry, foodservice, etc.
  • The National Restaurant Association’s ServSafe course, which teaches foodservice managers and food handlers about food safety. Many restaurants require this credential for management.
  • The Better Process Control School, which fulfills FDA and USDA Good Manufacturing Practice requirements to certify supervisors involved in the manufacture of low acid and acidified foods. Such companies must operate with a certified supervisor on the premises.