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Number of Programs: 14

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  • Food Fraud Overview: Massive Open Online Course (MOOC)

    Dates:

    The Food Fraud MOOC courses are offered monthly, with on-demand content for self-paced learning. Live lecture webinars with updates are scheduled semiannually.

    Location:

    Online

    Description:

    This course starts with an introduction to MOOCs and Food Fraud in general. Additional content includes: global laws and regulations which are both governmental- and industry-led, a review of the fraudsters and fraud events, an introduction to criminology theory and methods to assess the fraud opportunity, systems and techniques to both identify efficient countermeasures and to reduce specific vulnerabilities, and then next steps for governments or companies.

    Each course includes two, 2-hour webinars. For students who successfully complete the course and assessment a certificate of completion is offered for $100 fee.

  • Food Fraud Vulnerability Assessment and Food Fraud Prevention Strategy Development: Massive Open Online Course (MOOC)

    Location:

    Online

    Description:

    The Food Fraud VACCP Implementation MOOC provides insight on the broad GFSI-based requirements to develop and implement a Food Fraud Vulnerability Assessment (FFVA) and a Food Fraud Prevention Strategy (FFPS). Together the FFVA and FFPS create a Vulnerability Assessment and Critical Control Point system or VACCP. The VACCP concept is one of the three GFSI Food Safety Management System requirements that include a food safety Hazard Analysis and Critical Control Point system (HACCP) and a food defense Threat Analysis and Critical Control Point system (TACCP).

    This free course is offered in two, 2-hour webinars. If the exam is successfully passed, a Certificate of Completion is available for a $100 fee.

    The recommend sequence is: the Food Fraud Overview MOOC, the Food Fraud Audit Guide MOOC, the Food
    Defense Audit Guide MOOC, and the Food Fraud VACCP Implementation MOOC

  • Food Law Non-Credit Online Courses

    Location:

    Online

    Description:

    The MSU Online Food Program has partnered with Institute for Food Laws and Regulations to offer non-credit professional short courses are for anyone interested in learning about a new topic or in need of a refresher. Taught at the graduate level with material provided by our excellent instructors. Upon completion of a short course, students will earn a Certificate of Participation and those who complete the course with a score of 90% or higher will earn a Certificate of Mastery.

    • FSMA: Foreign Supplier Verification Programs Rule
    • FSMA: Produce Safety
    • FSMA: Preventive Controls Rule
  • Food Laws and Regulations Online Courses and International Food Law Certificate

    Location:

    Online

    Description:

    Students may take one course, or as many as they wish. Click below to read individual course descriptions or view our table of sample course outlines. Students who successfully complete 12 credits from the IFLR course list earn a Certificate in International Food Law.

    • International Food Laws and Regulations (FSC 810, Section 730)
    • Food Regulation in the United States (FSC 811, Section 730)
    • Food Regulation in the European Union (FSC 812, Section 730)
    • Food Regulation in Latin America (FSC 813, Section 730)
    • Regulación de Alimentos en América Latina (FSC 813, Section 731)
    • Food Regulation in Canada (FSC 814, Section 730)
    • Food Regulation in China (FSC 815, Section 730)
    • Codex Alimentarius - The Food Code (FSC 816, Section 730)
    • Animal Health, World Trade, and Food Safety (OIE) (FSC 817, Section 730)
    • Regulatory Leadership in Food Law (FSC 820, Section 730)
    • Wine, Beer, and Spirits Laws & Regulations (FSC 821, Section 730)
    • The Law of the Foreign Supplier Verification Program Rule (FSC 851, Section 730)
    • The Law of the Preventive Controls for Human Food Rule (FSC 852, Section 730)
    • The Law of the Produce Safety Rule (FSC 853, Section 730)
    • Global Regulation of Food Contact Substances/Packaging (FSC 890, Section # to be Confirmed)
  • Food Preservation and Safety Workshops

    Dates:

    Various. Please see the website below.

    Location:

    Various. Please see the website below.

    Description:

    Michigan State University Extension food preservation workshops cover a variety of topics customized to each  audience. Food preservation topics may include freezing, boiling water bath canning, pressure canning and dehydrating.  MSU Extension food safety educators teach food preservation skills and techniques that will provide participants with safe, high-quality canned products. Using up to date research methods, participants learn how to successfully and safely preserve food.

  • Food Safety Online Certificate Program

    Location:

    Online

    Description:

    Alternative to the Online MS in Food Safety degree program, we offer a Certificate in Food Safety for students who successfully complete the three core courses plus three credits of an approved elective. These courses are available to graduate students or to Lifelong Education students.

  • FSPCA Preventive Controls for Human Food- Blended Training Course (May 2019)

    Dates:

    Part 2: May 23, 2019.  Participants have up to 6 months to complete 16 units of Part 1, but may complete it at your own pace.

    Location:

    • Part 1: Online
    • Part 2: Michigan State University, Agronomy Farm, 4450 Beaumont Rd., Lansing, MI 48910

    Description:

    The Food Safety Modernization Act (FSMA) requires every processing facility falling under the regulation to have at least one "Preventive Controls Qualified Individual" to help develop and implement the required Food Safety Plan. **NEW** The Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide individuals an alternative to the instructor-led 3-day program to complete the FSPCA Preventive Controls for Human Food course.  The Blended course consists of 2 parts. Part 1 is online and Part 2 is instructor-led. Both parts must be completed in order to obtain the certificate. For a clear understanding of this option please click on Blended Training course Background Information. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual (PCQI).”

  • HACCP Certification Training (April, September 2019)

    Dates:

    • April 30 - May 1, 2019
    • September 19 - 20, 2019
     

    Location:

    (Both dates): Michigan State University - Agronomy Farm, 4450 Beaumont Rd., Lansing, MI 48910

     

    Description:

    The HAACP process helps identify potential contamination points in order to prevent hazards in meat processing. The process incorporates science to ensure production methods and delivery of products to consumers are safe. In addition to learning HACCP basics, attendees will learn how to build a team, write a HACCP plan and how to incorporate it. Juice certification available.

  • Master's Degree in Food Safety (Online)

    Location:

    Online

    Description:

    The Online MS in Food Safety program is a Professional Science Masters, which means its core curriculum is based heavily in the sciences while also including leadership and food law components. Elective choices have been designed to offer students flexibility according to their interests by addressing the large number of current issues which face food safety and regulatory professionals today. The program’s courses are immediately applicable to students current positions while, at the same time, preparing them for future leadership roles within food regulation and industry. This accredited program is a non-traditional, terminal degree requiring a Plan-B Applied Project. It consists of 10 3-credit courses, pulling content from more than 80 instructors and subject experts from around the world.

  • Michigan Cottage Food Law Online Training

    Location:

    Online. This training program requires a  high speed internet connection.

    Description:

    This is an online training program for Michigan Cottage Law Food Safety certification. The Michigan Cottage Food Law allows Michigan residents to manufacture and store particular foods in an unlicensed kitchen, such as a residential home. Through this program participants will learn about the Cottage food law and other principles you can use to provide safe products. Cottage Food Law Food Safety training educates on preparing and selling foods under the Cottage Food Law, producing a safe food product, production, packaging and labeling, storing and transporting. Participants will be able to print their certificate after successfully completing the online  quiz at the end of the course.

  • Michigan Fresh Program

    Location:

    Online

    Description:

    Michigan Fresh helps people explore the state’s bounty of fresh, locally grown fruits, vegetables, flowers and ornamentals. Every week throughout the summer you’ll find information on recommended varieties, storage, food safety and preserving techniques for fruits and vegetables or for planting and maintaining your lawn and garden. Look for the information from early in May to mid-October.

  • Michigan Market Maker

    Location:

    Online and mobile

    Description:

    MarketMaker is a national partnership of land grant institutions and State Departments of Agriculture dedicated to the development of a comprehensive interactive database of food industry marketing and business data. Put simply, MarketMaker is a platform that seeks to foster business relationships between producers and consumers of food industry products and services.

  • Michigan MarketMaker Online Networking Program

    Description:

    MarketMaker is a free, online networking program that uses mapping software and an extensive database to spotlight local resources and help sellers find the right markets for their products on the basis of demographics.

  • ServSafe 8 Hour and 16 Hour Courses

    Dates:

    Please see upcoming offerings at the website below.

    Location:

    Various locations across the state.  Please see the website below.

    Description:

    Michigan State University Extension offers ServSafe, a national certification program for those working in food service, specifically managers and other leaders. ServSafe teaches about foodborne illness, how to prevent it and how to train employees about the latest food safety issues. The ServSafe Manager course uses proven techniques, provides new Food & Drug Administration food code rules and content related to the food industry.

    Topics include: providing safe food, forms of contamination, the safe food handler, the flow of food, food safety management systems, safe facilities & pest management, cleaning & sanitizing. This course provides participants education to successfully pass the ServSafe Food Protection Manager Certification exam.

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