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Number of Programs: 7

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  • Better Process Control School (March 2018)

    Dates:

    March 6-7, 2018: Two day: Acidified Foods, Better Process Control School March 6-9, 2018:Four day: Acidified Foods and Low Acid Canned Foods, Better Process Control School

Location:

Michigan State University, Erickson Hall, Room 228, 620 Farm Lane, East Lansing, MI 48824

Description:

Federal regulations require that each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. The U.S. Food and Drug Administration has selected Michigan State University as one of the authorized schools to present the Better Process Control School. Participants may choose from the two-day acidified foods program or the four-day acidified foods and low-acid canned foods program.  Students who successfully complete this course will meet FDA certification requirements.

  • Cottage Food Law Workshops (January 2018)

    Dates:

    January 23, 2018.  6:30 pm - 8:30 pm

    Location:

    • January 23, 2018: Lapeer County Health Dept. Building, 1800 Imlay City Rd., Lapeer, MI 48446

    Description:

    This workshop focuses on the food safety aspects of preparing cottage foods safely and successfully. Learn what foods can be legally produced and how to label and sell them.

    Cost of this program is $10.00 and includes a certificate that states participant has taken food safety training related to Michigan Cottage Foods. You will receive a certificate to display at your stand following completion of the workshop.

  • Food Fraud Massive Open Online Course (MOOC) (November 2017)

    Dates:

    November 1 - 28, 2017.  First live event: November 7, 2017 at 1:00 pm. Second live event: November 14, 2017 at 1:00 pm, USA Eastern Time.

    Location:

    Online

    Description:

    The Food Fraud Overview MOOC is a two-week program with readings, a 2-hour lecture, and then a weekly assessment quiz.  The objective of this course is to provide students with an insight into the emerging corporate need of Food Fraud Management. The course draws on a wide range of current experience and expertise, infusing many real-world applications and problem-solving exercises that will provide a framework for success in the future. The course will also serve as a forum for MSU to gain insight from the students who are working professionals, many of whom are leading their industries.Students will receive an MSU Food Fraud Overview MOOC Credential. This MOOC is positioned as a bridge between general webinars and the more intensive programs such as the graduate course, graduate certificate, or even a Food Fraud focus in a Master’s degree.

  • How to Start a Successful Cottage Food Business (Spring/Summer 2017)

    Dates:

    Please see the current schedule at the website below.

    Location:

    Variety of locations throughout Michigan

    Description:

    This workshop combines the business and food safety aspects of preparing and selling cottage foods safely and successfully. Learn what foods can be legally produced, how to label and sell them. MSU Extension will be working with the MSU Product Center for Agriculture and Natural Resources to cover the business aspects of the Cottage Food Law. Cost of the workshop is $20.00 and includes a certificate that states participant has taken food safety training related to Michigan Cottage Foods. This workshop will be taught by MSU Extension Food Safety and MSU Product Center Educators.

  • Intermediate Level Requirements for Food Manufacture Online Training

    Description:

    The Intermediate Level Requirements for Food Manufacture builds on the Basic Level Requirements and focuses on knowledge required by persons responsible for food safety in the food manufacturing sector, food safety educators, or those working in related positions.

  • Making It In Michigan Annual Conference and Trade Show (November 2017)

    Dates:

    Tuesday, November 7, 2017

    Location:

    Lansing Center, 333 E. Michigan Ave, Lansing, MI, 48933.

    Description:

    Conference attendees will leave the conference equipped with the practical knowledge and industry resources needed to move an idea from the concept stage to a finished and marketable product. Attendees will be able to corroborate and refine business ideas, connecting with industry experts offering insights and tips on managing the common hurdles often encountered by food companies, including food safety, production, working with co-packers, marketing and supply chain issues.  

  • Supporting Local Food Councils: A New Professional Development Course (January 2018)

    Dates:

    January 15, 2018.  12:00 pm

    Location:

    Webinar

    Description:

    Supporting Local Food Councils is a new professional development course designed to equip Extension staff and community development professionals with the education, material resources, organizational tools and videos to support the development and sustainability of food councils. Participants in this webinar will be given an overview of the course’s 15 modules and will have a chance to view a few of the course videos.