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Food Manufacturing, Packing, and Processing

The Cornell Food Venture Center (CFVC) in Geneva and New York City offers services, outreach and research development opportunities in four critical areas: business and product process development, product safety, process/product technology transfer and product commercialization. The CFVC offers Better Process Control Schools (BPCS) to certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. The course is divided into two sections: acidified foods and low-acid foods.

The Dairy Extension program offers a specialty course on pathogen environmental monitoring, which focuses on pathogens of concern and the importance of environmental sampling programs. During the course, potential sources of contamination are discussed and control steps outlined. Participants work in small groups to develop an Environmental Monitoring Plan and discuss mitigation steps and corrective actions to control microbial contamination in food processing facilities. 

The IFS@CU has recently updated its Good Manufacturing Practices Online Course, which covers the requirements of 21 CFR Part 117– Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. It addresses the revisions made to the previous regulation, 21 CFR 110, as part of the Food Safety Modernization Act (FSMA).

Course links