The N.C. State University Food Safety Extension Lab offers numerous food & produce safety training and educational opportunities. The information below includes in-person and virtual (live) opportunities in support of new food safety regulations regarding the Food Safety Modernization Act (FSMA) and beyond.

2025 FSPCA Preventive Controls for Human Food Training Course Version 2.0

N.C. State Extension is offering the newly updated FSPCA Preventive Controls for Human Food Participant Course Version 2.0.

The updated version of this curriculum addresses important updates in FDA guidance documents; important knowledge that PCQIs will need to keep their Food Safety Plans up-to-date.

In addition to FDA guidance updates, other updates in Version 2.0 include:

• Updated references, e.g., RFR, CDC
• Streamlined sections, reduced redundancy
• Better supports development of key concepts
• Expanded examples to better support application by small and mid-sized producers
• Gain recognition as an approved HACCP-based curriculum

All nationally available Preventive Controls training courses for Human and Animal food can be found on the Food Safety Preventive Controls Alliance (FSPCA) website.

A one-day, hands on workshop that will provide insight into developing and implementing an Environmental Monitoring Program.

Participants will have the opportunity to practice identifying and sampling from high-risk sampling locations in an operational food processing facility and gain insight into topics such as:

• Use of hygienic indicators, such as ATP or indicator microorganisms, to verify cleaning and sanitizing procedures
• Use of pathogen sampling plans, exploring microorganisms like Listeria monocytogenes and Salmonella
• Learn the necessary components of a written monitoring plan
• Identify sampling tools and practice sampling techniques
• Track and interpret sampling results and corrective actions
• Develop a mock plan using an active processing facility

This event will have a focus on environmental monitoring for dairy processors that will include a tour of a Grade A dairy processing facility and the opportunity to practice sampling techniques within the facility.

Traceability for Retail Food Establishments

NC State University, in partnership with NC A&T, The Ohio State University, and High Point University have developed a curriculum on the Traceability Rule for Retail Food Establishments, with a particular focus on small operators. Course participants will learn about the details of the Food Traceability Rule, such as what foods are subject, required data collection, key components of the traceability plan, and requirements for providing data to the FDA. Aside from the knowledge gained, operators will develop valuable skills to apply information to their establishment and work with their supplier for mutual compliance. We are in the process of scheduling multiple courses online and a few in-person courses across the country.

This work is supported by the Food Safety Outreach Program award no. 2024-70020-43471 from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

Frontline Employee Food Safety Training

Education materials available in English and Spanish.

Other training for Food Processors

New Events will be posted Spring 2026!

Produce Safety Rule Trainings

Find details and registration for all upcoming produce safety rule trainings hosted by N.C. State University Extension at the NC Fresh Produce Safety website

All upcoming Produce Safety Rule training courses can be found on the national Produce Safety Alliance (PSA) website.

Online Food Safety Education & Training

N.C. State University has designed food safety training for management, technical personnel and workers in the food industry, government and non-governmental organizations, you can earn CEUs or certifications for successful completion of many of the program sessions.

Enhance your skills and stay on top of quality and safety in the operation of your food and beverage facility.