Rutgers Food Sciences Food Safety

Welcome! You can face the most rigorous challenges of the modern food industry successfully with the right training — and Rutgers University is the right place to get it! We continually update and redesign our courses to give you the skills and insights you need to operate successfully in the food industry. With topics ranging from food microbiology and engineering to flavor chemistry and evaluation, Rutgers’ short courses are not simple academic exercises — they are targeted, applied training opportunities specifically designed to improve your technical, regulatory and creative problem solving skills. Today’s food industry professionals need a good balance of skills and practical knowledge in order to remain competitive and communicate complex information to consumers. Discover the benefits that your colleagues have gained by attending these programs, including: ● Exposure to nationally-acclaimed instructors recruited from Rutgers University’s Department of Food Science, the food industry and regulatory agencies who possess a broad knowledge of their subject, a depth of practical experience and instructional creativity. ● A tight focus on helping you build the skills that are valued and rewarded most highly in the food industry. ● Continually updated course content that addresses emerging topics, new technologies and product innovations. See inside for detailed information on our Fall 2008 courses. Additional information can be found on our website at http://cpe.rutgers.edu

Sensory Evaluation September 22 & 23, 2008 Fee: $755

Multi Discount Fee: $725

Late Fee: $795 (9/8/08) Course Code: LF0606CA09

What is it that makes you really enjoy certain foods? Is it taste? Is it the aroma? Is it the appearance? Taste, smell and appearance are everything when it comes to the success of your food products. When a customer is dissatisfied even the most well-made product is doomed to sit on store shelves. This is the reason why a thorough sensory evaluation, a scientific process which uses the senses of real people to measure the quality and acceptability of food products, is vital to your food company’s survival. Our sensory evaluation workshop will help you create products that people want to buy! Sensory evaluation will show you how to take advantage of the latest techniques to ensure that your products will succeed in the marketplace.

You will learn how to develop your own sensory skills, examine the pros and cons of different sensory tests, set up testing procedures, and evaluate real products. You will develop real test procedures and interpret what the results mean for your product. You will also learn how to evaluate the quality of food products using statistical analyses. Don’t worry, a background in statistics is NOT required! Using easy-to-learn practice techniques, you will learn to perform simple statistical tests and how to progress to more complex assessment techniques. The course includes a special visit to the Rutgers University’s Food Science Departments and their sensory evaluation laboratories. Here you will learn about cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there.

For more information visit our website at: http://www.cpe.rutgers.edu

Good Manufacturing Practices October 15, 2008 Fee: $345

Multi Discount Fee: $295

Late Fee: $365 (after 10/1/08) Course Code: LF0407CA09

Successful food processing and food service businesses depend on the use of safe and sanitary practices. With our expert instructional team and focus on real-world case studies, this workshop may be your best opportunity to gain the practical knowledge you need to avoid food safety problems and grow a healthy business! Good Manufacturing Practices (GMPs) are a comprehensive program of sanitary and hygienic practices. You will become familiar with the basics of current GMP regulations and guidelines and learn about the importance of controlling environmental hygiene, sanitation and personal hygiene in your facility. You will also take part in a practical, hands-on exercise specifically designed to reinforce these concepts.

Our instructional team will analyze several case studies of recent food poisoning incidents, focus on the microorganisms that caused them, present recommendations for their control, and introduce the topic of food bioterrorism and new FDA requirements for addressing it. If your personnel are not knowledgeable about and committed to using GMPs, even the most expensive equipment and the best written HACCP programs are worthless. The FDA has also recently implemented new regulations that address the threat of food bioterrorism. Is your company in compliance?

Culinology® 101, Workshop Series Part III October 29-31, 2008 Fee: $850

Multi Discount Fee: $825

RCA Member: $725 Culinology® is the food industry’s most innovative and cutting edge movement, a blend of culinary arts and food technology. Professionals with this combination of abilities are in demand to create the next generation of exciting, high-quality food products. In today’s competitive food industry, you need to be up-to-date on developments in this growing field. The Culinology® series can give you the information and skills that you need to rise to the top of your game! This course is the third in a series of four professional technical training programs designed for those in the food product development and preparation industries, particularly those preparing to become Certified Research Chefs. This 3-day course will introduce chefs to the basics of food processing and food systems. Topics include: low fat, low sugar, high fat services and sauces and systems, freezing, frying, dehydration, cook chill, sous vide, retort, modified atmosphere, controlled atmosphere, dry and moist heat cooking, aseptic processing, and new food processing methods such as irradiation and hot water submersion tunnels.

Late Fee: $875 (after 10/15/08) Course Code: LF0602CA09

For more information on other sessions in the Culinolgy®, workshops series, contact the Research Chefs Association at (678) 303-3017.

“Culinology®, Defining the Future of Food®, and Research Chefs Association (RCA) are registered tradmarks, service marks, and trade names of the Research Chefs Assocation.”

HACCP: Basic Concept for Food Protection November 5-7, 2008 Fee: $915

Multi Discount Fee: $855

Late Fee: $955 (10/22/08) Course Code: LF0403CA09

Before the US Department of Agriculture implemented the Hazard Analysis Critical Control Point (HACCP) program, inspections of food processing plants were based only on what inspectors could see, smell, and touch. These methods were fine for detecting noticeably spoiled or contaminated food products, but could not reveal potentially deadly or hazardous microbial pathogens. It is now the law that food processors have HACCP certified personnel on-site at all times when production or packaging is occurring. The HACCP system provides a systematic approach for identifying and monitoring possible sources of microbiological, chemical and physical contamination throughout the entire food production process. What’s more, a study published in the Agricultural Economic Report found that HACCP can actually have a positive effect on the economy, by reducing the costs associated with food borne illnesses. Financial rewards are just one of the many advantages of implementing an effective HACCP program in your food processing operation.

Other benefits include: ● Ensuring that your employees have a clear understanding of the rationale behind your food safety controls ● Giving you the skills to proactively address potential food safety problems before they occur ● Allowing you to continuously monitor food safety in real time, instead of relying on random “spot checks” or employee reports ● Protecting your customers’ health and your company’s reputation. ● Working in small, hands-on groups, you will learn how to implement a successful HACCP program that will help you to avoid the costs and liability associated with food contamination. This workshop meets the educational requirements cited in both the FDA regulation requiring HACCP for seafoods (21 CFR 123) and the USDA rule on Pathogen Reduction and HACCP (9 CFR 304 et al). The HACCP strategies presented will include those proposed by the National Advisory Committee on Microbiological Criteria for Foods.

Better Process Control School November 17-20, 2008 Fee: $1,045

Multi Discount Fee: $950

Late Fee: $1,085 (11/3/08) Course Code: LF0703CA09

Is your canned food product vulnerable to food contamination? Registering for our four-day Better Process Control School can help you reduce your possible exposure to liability. This course has been specifically designed for supervisors, line workers involved with retort operations, aseptic processing and packaging system operators and container closure inspectors at facilities that produce or handle low-acid and acidified canned foods. Guided by our expert instructional team, the Grocery Manufacturers/Food Products Association (GMA/FPA) and experts from the food industry, this four-day program satisfies the requirements specified in both the FDA and USDA regulations. After successfully completing the course and several exams, you will be granted a certificate of training from Rutgers University and become registered.

By law, each processor of these types of foods must operate with a trained supervisor on hand at all times. The Food and Drug Administration's regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979. These regulations are designed to prevent public health problems in low-acid and acidified low-acid canned foods. The Better Process Control School provides the practical application of the principles set forth by these regulations. These FDA regulations also apply to low-acid canned pet foods. Similar regulations and training requirements, 9 CFR 318.300 and 381.300 for thermally processed meat and poultry products, were implemented by the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) on June 19, 1987.

For more information visit our website at: http://www.cpe.rutgers.edu

Food Service HACCP and Food Safety December 11 & 12, 2008 Fee: $425

Multi Discount Fee: $395

Late Fee: $455 (11/26/08) Course Code: LF0404CA09

Foodborne illness doesn't always make the headlines, but it remains a real and serious risk. If you are in the food service business, the last thing you need is a sick customer! There are hundreds of opportunities for problems to occur during the food preparation process. How can you ensure that your food products and your customers are safe? The Hazard Analysis Critical Control Point (HACCP) System makes it simple. HACCP gives you and your employees a comprehensive, easy-to-follow system to identify and prevent potential sources of food contamination. Whether your food preparation facility is in a school, business, hospital, corporate center or anywhere else, HACCP can help you keep your clients and customers safe. HACCP is a systematic approach to the identification and assessment of risk severity and the control of the biological, chemical and physical hazards associated with a particular food production process or practice. business practices with better results than any other food safety program currently in use.

With proper HACCP Training, through the application of HACCP principles, you can identify, control and monitor microbiological hazards as part of your everyday practices with better results than any other food safety program currently in use. This two-day course will train you in the concepts of a HACCP plan and give you the skills to develop a plan for your organization. Through presentations by food safety experts, examination of real world case studies and participation in group exercises, you will learn how to improve your food service processes and practices and prevent food borne disease outbreaks before they happen. Topics to be presented: ● Introduction to food microbiology  ● Food borne illnesses: characteristics and controls  ● Controlling the growth and spread of harmful microorganisms  ● Major hazards and critical control aspects  ● Approaches to risk assessment ● Introduction to product flow analysis

Instructional Staff Doris Aldridge, Campbell Soup Company

Tom Montville, Rutgers University

Aileen Cabelly, Firmenich, Inc.

John Nason, Rutgers University

Jeffery Cousminer, Firmenich, Inc.

Cliff Panish, Tetra Pak

Dolf DeRovira, Flavor Dynamics, Inc.

Hans Schade, High Result Solutions

Roger Hamrick, Consultant

Dr. Donald Schaffner, Rutgers University

Dr. Mukund Karwe, Rutgers University

Donna Fletcher Schaffner, Consultant

Siliva King, McCormick & Company, Inc.

Eric Sparks, Park 100 Foods, Inc.

William Manley, NJ Department of Health and Senior Services

Frank Rossi, Kraft General Foods

Dr. Karl Matthews, Rutgers University

Beverly Tepper, Rutgers University Dr. Kit Yam, Rutgers University

Registration Information Four Convenient Ways to Register Mail:

Online: www.cpe.rutgers.edu Phone: (732) 932-9271 Monday - Friday (8:00 am - 4:30 pm) Fax: (732) 932-8726; Available 24 hours

Registration Desk New Jersey Agricultural Experiment Station Office of Continuing Professional Education Rutgers University 102 Ryders Lane New Brunswick, NJ 08901-8519

Please make checks payable to: Rutgers University Confirmation You will receive a confirmation indicating the date, time, and location for each course for which you have registered. Your registration packet will include a map, directions to the location of your courses(s), and a parking tag, if applicable. Your Registration Fee Includes Course materials, handouts, breakfasts, coffee breaks and lunches are included in your fee. If you have any special dietary needs, please let us know. Continuing Education Units One continuing education unit (CEU) is defined as ten contact hours of participation in an organized continuing education experience. Participants will received a CEU certificate at the completion of each class. In some courses, the Public Health Council has approved continuing education contact hours toward the renewal of the New Jersey Health Officer and/or Registered Environmental Health Specialist license. For more information please call Claudine Oleskin at 732-932-9271 x614. Cancellation Policy Registrants may withdraw from the course with a full refund minus a processing fee provided our office is notified at least 3 business days prior to the start of the course. Beyond that time, registrants may be responsible for the full registration fee if they register but do not attend. Substitutions are permitted. Course cancellations WILL NOT be broadcast on the radio! In case of inclement weather, please call 732-932-9271 for course status information

Payment Policy All students must have prearranged for payment to be admitted to the class You may pay by purchase order, check, Visa, MasterCard, American Express or money order.

Past Participants Say….. HACCP: Basic Concept for Food Protection “Book, Lecture and Instructor’s Involvement of HACCP for so long allowed excellent insight on the subject!” “...Team activities helpful in understanding the difficulty in implementation” Food Service HACCP and Food Safety “Found course to be very informative, interesting and will be helpful to me in my job responsibilities” “Lectures, slides, and examples offered scientific reinforcement and real life examples pique interest and keep courses lively” “All the presenters were very knowledgeable and were very good at relating their points to everyone” Culinology® 101 Programs “A terrific and committed group of professionals that are passionate about culinary arts and food science that take time to share those passions, knowledge and life/work experience.” “All of you have done a great service to your students here — we have learned so much! It was a great experience!”

For more testimonials on these and other courses listed, please visit our website at http://cpe.rutgers.edu

- Office of Continuing Professional Education Enroll 2 or more people and qualify for multiple pricing!

Course Schedule September — December 2008

Short Courses in Food Science and Food Safety Nonprofit Organization  US Postage 

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