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Oregon State University has launched a new online quality and food safety training series aimed at building practical skills for professionals across the food industry.
Offered through the Professional and Continuing Education (PACE) unit in collaboration with OSU’s Department of Food Science and Technology, the program consists of short modules of approximately one hour each, with no prerequisites. It is designed for QA/QC staff, hygiene and production teams, as well as students and professionals preparing for certifications such as HACCP or PCQI.
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