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Program/Workshop/Class of Interest
Acidified Foods
Basic Seafood HACCP Certification
Entrepreneur Initiative for Food (EI4F)
Environmental Monitoring in the Dairy Industry
FS 250 Basics of Food Safety (Online College Course)
FS 435 Food Safety Management Systems (Online College Course)
FS 416 Quality Control in Food and Bioprocessing (Online College Course)
Food Safety Basics for Artisan Cheesemakers (On-Demand Self-Paced Continuing Education Course)
Food Safety Manager Certificate
Good Manufacturing Practices (On-Demand Self-Paced Continuing Education Course)
HTST Equipment, Controls, and Tests (Workshop)
Intro to HACCP (On-Demand Self-Paced Continuing Education Course)
Intro to HACCP for Blueberry Producers ((On-Demand Self-Paced Continuing Education Course)
Intro to Microbial Food Safety Hazards (On-Demand Self-Paced Continuing Education Course)
Juice HACCP (Workshop)
Meat Safety and Technology (Program)
Norovirus Prevention & Control (On-Demand Self-Paced Continuing Education Course)
Preventive Controls for Dairy Processors
Preventive Controls for Human Foods (Raleigh Courses)
Preventive Controls For Human Foods (NC Regional Courses)
Preventive Controls Prerequisites – Sanitation
Produce Food Safety (Program)
Sanitation and Environmental Monitoring in Food Processing: Why, When, Where and How?
Seafood Safety, Manufacturing & Entrepreneurship (Program)
Thermal Processing of Foods (Workshop)
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