On March 22nd, Nelson-Jameson is excited to offer our “pH Workshop” at the University of Wisconsin-Baraboo/Sauk County. The course will be facilitated by Nelson-Jameson’s in-house pH expert, Steve Zdun. The workshop is perfect for an array of food and beverage industry producers to learn more about the basic principles of successful, and effective pH analysis in the processing environment.
Participants will garner insight into a host of topics, including: sample preparation techniques, choosing the best electrode/meter for the job, the importance of Automatic Temperature Compensation, calibration techniques, cleaning/maintenance procedures, and basic trouble shooting. Steve has also planned time for a question and answer session, as well as one-on-one consultation. By the end of the session that runs from 9am-12pm, class participants will leave with a constructive base of information to take with them into their facilities, as well as receive a certificate of course completion.
Sign up for the course by giving us a call and requesting item #333-3333. Our Customer Service Representative will take down your name, title, and organization. Cost for the course is $75. Register early as space is limited! Remember, too, further educational opportunities are available through our partnership with Cherney Microbiology. We’ll hope to see you in the classroom! Keeping checking back here for further information on upcoming seminars and workshops or visit our Learning Center & Events page.
Benjamin Franklin is famously quoted as saying, “An investment in knowledge pays the best interest.” In the food industry, this old adage is put to the test each time consumers open up a food product or sit down for a meal. The ability to create a safe and high-quality product demands critical thought, innovation, vigilance, and a willingness to seek out best practices. The return on this investment comes in creating a product one can be proud of and in protecting the best interests and health of one’s customers.
Yet, making sense of regulations, rules, and best practices can be somewhat daunting for the average producer. Small and medium-sized operations especially may view something as comprehensive as the Food Safety Modernization Act as an imposing and confusing path they are not sure how to navigate. So, how can one balance the want for excellence with these sometimes seemingly overwhelming demands placed on food industry interests? Simply put, the best weapon against being overwhelmed comes through education.
Nelson-Jameson is working with Cherney Microbiological Services to provide accessible educational opportunities for operations of all sizes and levels of experience. This April 21st-22nd, consider taking part in “Sanitation and Environmental Monitoring Essentials,” a course for employees involved in facility control programs where attendees will learn about food microbiology, sanitation, and environmental programs in an interactive environment. The course will be held in Green Bay, Wisconsin and an early registration discount is available through March 25th ($1195 early or $1295 after March 25th).
Contact us for additional information or to learn more about the course. We would like to know your ideas/thoughts on needed topics that you would like to see addressed in future courses and/or training opportunities, leave a reply in the comments section below or contact us at firstname.lastname@example.org.