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Better Process Control School (BPCS)
Instructor for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
2 day Schedule
4 day Schedule |
This site is updated regularly. Please return later for new course information .
Please review conference policies 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.
Please review conference policies 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.
Fee:
$395 2 day
$550 4 day
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Basic Microbiology Short Course
February 2-3, 2010
February 9 - 10, 2010
Course Outline
Instructor:
Dong-Hyun Kang Ph.D. .
Associate Professor;
Extension Food Safety Specialist
School of Food Science
Washington State Uvniversity
dhkang@wsu.edu
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Yakima, WA
Red Lion Yakima
607 E. Yakima Ave
Yakima, WA 98901
509-248-5900
Kent, WA
Hawthorn Suites
6329 South 212th Street
Kent, WA 98032
253-395-3800
Please review conference policies at the bottom of the page.
Courses begins at 8 am to 5 pm the first day.
Registration starts at 7:45 am the first day.
Course runs from 8 am to 3 pm the second day.
For online registration please click on registration.
Fee: $375
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Hazard Analysis Critical Control Point (HACCP)
Instructor for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
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This site is updated regularly. Please return later for new course information .
Thank you for your interest in our program.
Please review conference policies 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.
Fee: $495
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Safe Quality Foods (SQF)
Instructor for course:
Richard H. Dougherty, Ph.D.
Food Processing Specialist
Washington State University
dougherty@wsu.edu
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This site is updated regularly. Please return later for new course information .
Please review conference policies 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.
Fee: $500
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Cancellations Policy: 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: Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.
Payment Policy: Your registration is not final until full payment is received. Please send check payments prior to beginning of the course.
Course materials will only be available for paid attendees.
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.
Contact information:
Cathy Blood, Conference Coordinator
Washington State University - School of 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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