Is Your Company Ready for FSMA?
The Food Safety Modernization Act (FSMA) represents the most sweeping reform of U.S. food safety laws in over 70 years. Today, every person working in the food industry must understand the science and practice of food safety and sanitation to prevent contamination and protect public health.
Recent headlines underscore why this matters. A nationwide recall of deli meats contaminated with Listeria monocytogenes sickened at least 61 people across 19 states and resulted in 10 deaths. More than 7 million pounds of product were pulled from shelves, resulting in millions in losses and a devastating blow to its brand reputation. The cause? Failure to follow basic sanitation procedures.
For more than 40 years, Penn State University has been a leader in science-based food safety training. The Food Safety and Sanitation for Food Manufacturers Short Course continues that tradition with a comprehensive 2½-day program designed for professionals developing or enhancing in-house food safety programs.
Participants gain applied knowledge in:
- Control of pathogenic and spoilage microorganisms
- Cleaning and sanitizing science and technology
- Allergen control and sanitary facility design
- Environmental monitoring, pest control, and food defense
- Worker engagement and training for food safety commitment
Through lectures and lab sessions, participants will strengthen their understanding of the science and strategies needed to meet FSMA requirements — and prevent costly mistakes before they happen.
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