Summer Integrated Program (SIP)
The Summer Integrated Program (SIP) provides you with a world class experience. Participants from around the globe travel each summer to Washington, D.C. to learn more about food safety risk analysis. JIFSAN instructors are experts who are interested in meeting your needs. Individual attention is possible because class size is kept small.
There are many opportunities to explore Washington, D.C. on your own. The area provides history, American culture, and the opportunity to experience the Capital lifestyle while networking with us and your international colleagues. Public transportation is inexpensive, safe, and clean. Special hotel rates are available (see our lodging page).
JIFSAN Food Safety Risk Analysis Summer Integrated Program (SIP) provides key aspects of risk analysis, management, assessment, and communication. They are face-to-face courses held in June or July of every year. There are the four courses in the Core Certificate Program and six in the Quantitative track program (see the table below). You may enroll in all six or choose the courses that are most important to you.
SIP COURSES
Click on the more info links for a description of each course.
- Overview of Risk Analysis
more info - Food Safety Risk Management
more info - Food Safety Risk Communication
more info - Food Safety Risk Assessment
more info - Quantitative Risk Assessment Methods: Part 1
more info - Quantitative Risk Assessment Methods: Part 2
more info
SCHEDULE & PRICING
JUNE 2009
| CERTIFICATE | COURSE | INSTRUCTOR | SCHEDULE | FEE | |
|---|---|---|---|---|---|
| Overview of Risk Analysis | Dr. Yoe | June 8 | $500 | ||
| Food Safety Risk Management | Dr. Yoe | June 9-11 | $1,200 | ||
| Food Safety Risk Communication | Dr. Turner | June 12, 15, 16 | $1,200 | ||
| Food Safety Risk Assessment | Dr. Yoe | June 17-19 | $1,200 | ||
| Quantitative Risk Assessment Methods: Part 1 | G. Paoli | June 22 - 24 | $1,200 | ||
| Quantitative Risk Assessment Methods: Part 2 | G. Paoli | June 24 - 26 | $1,200 | ||
* CEUs are available for each course upon request and at a cost
