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BPCS (Better Process Control School)
Instructor for course:
Richard H. Dougherty, Ph.D
Food Processing Specialist
Washington State University
2 day Schedule
4 day Schedule |
Please return later for updated information.
Fee: $395 2-day Acidified Foods
$550 4-day Complete Course
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Basic Food Microbiology Short Course
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This site is updated regularly. Please return later for updated information.
Courses begins at 8 am to 5 pm every day.
Registration starts at 7:45 am the first day.
If you have problems with registration, please contact Cathy Blood via email: blood@wsu.edu Please write down you name, phone number, and problem you are having on your email.
Fee: $375 |
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HACCP (a prerequiste for SQF)
Instructor for course:
Richard H. Dougherty, Ph.D
Food Processing Specialist
Washington State University
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This site is updated regularly. Please return later for updated information.
Fee: $495
Please review cancellation/substitution policy at the bottom of the page.
Courses begins at 8 am to 5 pm every day.
Registration starts at 7:45 am the first day.
If you have problems with registration, please contact Cathy Blood via email: blood@wsu.edu Please write down you name, phone number, and problem you are having on your email. |
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SQF
Instructor for course:
Richard H. Dougherty, Ph.D
Food Processing Specialist
Washington State University
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This site is updated regularly. Please return later for updated information.
Fee: $500
Please review cancellation/substitution policy at the bottom of the page.
Courses begins at 8 am to 5 pm every day.
Registration starts at 7:45 am the first day.
If you have problems with registration, please contact Cathy Blood via email: blood@wsu.edu Please write down you name, phone number, and problem you are having on your email
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A number of changes were made recently (late December) to the SQF codes, guidance documents, and Training Manual. We are offering the latest version of the Training Manual, which has changed significantly during the past two years. This Manual could be helpful to your implementation of SQF programs and compliance with SQF codes.
Fee: $110
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Cancellations Policy for courses: Cancellations will be accepted until 3 days to the course, and the registration fee, less $75 will be refunded. After that time, no refunds will be made for cancellations.
Substitution Policy for courses: Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.
Conatct information:
Cathy Blood, Conference Coordinator
Washington State University
Food Science
106 FSHN Bldg (PO Box 646376)
Pullman, WA 99164-6376
(P) 509-335-2845 (F) 509-335-4815
blood@wsu.edu |
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