Educational Opportunities

Please note that there is potential for any program to be canceled or to migrate online due to COVID-19 safety restrictions. 


The ServSafe® food safety training uses material from the National Restaurant Association (NRA) and is taught by Clemson University Extension Agents who are Registered ServSafe Proctors and Certified ServSafe Instructors by the NRA. Our classes are listed at the bottom of this page.  There are also several other institutions that offer ServSafe® training across the country.

Contact Frances Seel for information about ServSafe® training at:

Preventive Controls for Animal Food Regulation (PCAF) Workshop

The next date is TBD.

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing, and holding of feed products for animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls, or is otherwise qualified through job experience to develop and apply a food safety system”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”.

Preventive Controls for Human Food Regulation (PCHF) Workshop

The next date is TBD. 

Who should take this class? An important Food Safety Modernization Act (FSMA) requirement is for every processing facility to have a trained resource person or “Preventive Controls Qualified Individual , who has completed an FDA-recognized curriculum course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA), that is recognized by the FDA. This person will oversee the implementation of the facility’s food safety plan and other key tasks. Also, any regulatory attendees who will be responsible for enforcement should attend.
Class Details: Preventive Controls for Human Food Regulation (PCHF) is a 2.5-day course with a standardized curriculum developed by the Food Safety Preventive Control Alliance (Illinois Institute of Technology). It includes a certificate of successful completion by the Association of Food and Drug Officials (AFDO). There are a limited number of seats to ensure that participants obtain a thorough understanding of the concepts.
Attendees are required to demonstrate competency in Preventive Controls and Risk-based principles to receive the certificate. This is accomplished by attending the class in its entirety and participating in the classroom exercises. Individuals completing this course will become Preventive Control Qualified Individuals (PCQI) and can perform all the food safety activities as outlined in FSMA. FDA requires one PCQI per facility to remain in operation.

Segment 2: Basic Seafood HACCP Course

This course is for seafood handlers who process and/or store seafood for wholesale. This course meets the requirements of the FDA and the South Carolina Department of Agriculture. Before attending this workshop, participants must complete the online Segment One Seafood HACCP training course and bring the course completion notice that is received after completing Segment One to this workshop in order to be admitted.

Please go to for more information about the Segment One training course.

The next date is TBD.

Produce Safety Alliance Grower Training

Alongside the South Carolina Department of Agriculture, Clemson Extension will be hosting Grower Training Courses. The Grower Training Course was developed by the Produce Safety Alliance at Cornell University so that farms will be able to comply with the new requirements outlined in the Food Safety and Modernization Act (FSMA). Contained in FSMA is the Final Rule on Produce Safety. This rule establishes unprecedented, science-based standards for the farming of fruits and vegetables that are intended for human consumption.

In order to comply with the Final Rule on Produce Safety, "at least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration" (FDA).

Food Safety Workshop for Food Entrepreneurs

The Food2Market Food Safety Workshop is for food entrepreneurs who wish to learn more about producing safe food products for sale in the marketplace. Whether you have a great idea for a product you want to sell, have just begun marketing your product, or are already established in the marketplace, this workshop is for you! This workshop covers a wide variety of topics related to the preparation and processing of value-added food products.

The Food Safety Workshop for Food Entrepreneurs will be held in Spring, 2024.

The online portion of each class will cover 8 chapters. A new chapter will open at the beginning of each week and is designed for you to work on at your own pace.

Segment 2 of the class is planned to be a one-day in-person workshop, usually in Columbia.*  This workshop will include lecture summaries, Q & A sessions with top food safety professionals, and a networking session where you are encouraged to showcase your product while networking with fellow entrepreneurs. This is a unique opportunity to meet and interact with food safety experts and regulators throughout the day. (*Subject to change due to COVID-19 restrictions.)

If you have questions about attending a Food Safety Workshop for Food Entrepreneurs, contact Adair Hoover at 864.986.4313 or

Better Process Control School

The Better Process Control School (BPC) offers instruction that fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods. Companies that manufacture low-acid or acidified foods must operate with a certified supervisor on the premises when processing as specified in FDA’s 21 CFR Part 108.25(f) and 108.35(g) or in USDA’s CFR 318.300 and 381.300.

The next Better Process Control School is planned for Spring 2024. BPCS through Clemson Extension is in-person only.

Basic Meat and Poultry HACCP Course

This Basic Meat and Poultry HACCP class covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and their application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

Who should attend: Plant Managers, Plant Quality Assurance Personnel, Inspection Personnel, Sanitation Management, Line Supervisors, Line Operators, and other individuals seeking to increase their knowledge of HACCP and food safety.

Contact Dr. Julie Northcutt,, if you want more information about the Basic Meat and Poultry HACCP Course.

The next date is TBD.

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