Texas Tech University

Workshops offered through ICFIE

Annual Workshops

These week-long workshops are presented once a year on the Texas Tech campus in Lubbock, Texas or other fixed locations in the United States.  Registration is limited and offered on a first-come, first-served basis.  More information on each can be found by following the links below.

Workshop Title Dates Secure Online Registration
(Credit card only)
Direct Link for Online Hotel Reservation

Meat School en español
at Texas Tech University



July 7 - 13, 2019 Registrarse en línea/Online Registration

Enlace para registrarse


Poultry School en español at the University of Georgia



Feb. 2 - 7, 2018 

Registrarse en linea con tarjeta de crédito

Hotel de UGA en el Georgia Center.

Controls for
Human Food


Dec. 12-14, 2018    Lubbock Texas


On Demand A wide variety of workshops resulting in university and industry certifications can be presented to targeted groups either on the Texas Tech campus or in locations around the world.  Length of time varies from two to ten days and costs vary based on number of students, travel expenses and number of trainers involved.  E-mail faculty below for more details.

2016 Students

  • HACCP - Hazard Analysis Critical Control Points.
    Completion of this three-day workshop results in students earning an industry endorsed certificate provided by the International HACCP Alliance.  This workshop can be presented on campus or on location in both English and Spanish.  Contact:  Dr. Mindy Brashears (English) or Dr. Alejandro Echeverry (Español).
  • HACCP - Hazard Analysis Critical Control Points (ONLINE VERSION).  Same as workshop above and results in certification by the International HACCP Alliance.  Workshop is available 100% online and at the students own pace.  Currently only available in English.  Contact Mindy Brashears.  
  • Advanced HACCP.
    Contact: Dr. Mindy Brashears (English) or Dr. Alejandro Echeverry (Español).
  • ServeSafe®.  
    This program provides food safety training, exams and educational materials to foodservice managers. Students can earn the ServSafe Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).  Contact:  Dr. Leslie Thompson.  
  • Transforming Leadership
    Bring out the best in yourself and others using proven leadership techniques that will enhance productivity and satisfaction. Focusing on the four pillars of transformational leadership, this workshop will help you develop the interpersonal skills needed to relate effectively with others, arm you with techniques to improve motivation, and will provide you with strategies for creating and communicating a vision.  Contact: Dr. Amy Boren (English and Español)
  • Conflict Management
    Explore strategies for dealing with the inevitable conflicts that arise in organizational life. Using the classic negotiation skills developed by Fisher & Ury, this workshop will open your eyes to new ways of looking at conflict and provide you with opportunities to practice conflict management in real time. Contact: Dr. Amy Boren (English and Español)
  • Cultural Competence
    As the workplace becomes more globalized, the need for leaders who can skillfully navigate the complexities of culture will increase. Based on the GLOBE studies of leadership across cultures, this workshop will explore cultural dimensions and how effective leaders can successfully navigate cross-cultural situations. Contact: Dr. Amy Boren (English and Español)
  • Food Safety Preventive Controls Alliance (FSPCA) –Accredited Training on GMPs, Preventive Controls for Processed Foods for FSMA Compliance. Contact Marcos Sanchez (English and Español).
  • Produce Safety Alliance (PSA)- Accredited Training on Produce Safety for FSMA Compliance. Contact Marcos Sanchez (English and en español).
  • Organizational Leadership
    Contact:  Dr. Todd Brashears (English), Dr. Amy Boren (Español)
  • Youth Entreprenuralship
    Contact: Dr.Amy Boren (English and Español)
  • FSMA - Food Safety Modernization Act
    Contact:  Dr. Marcos Sanchez (English and Español)
  • Export Equivalency
    Contact: Dr. Marcos Sanchez (English and Español)
  • Food Sanitation/GMPs - Good Manufacturing Processes 
    Contact: Dr. Mindy Brashears (English) or Dr. Alejandro Echeverry (Español).
  • Food Plant Design
    Contact:  Dr. Alejandro Echeverry (English and Español).
  • Meat Processing and Marketing
    Contact:  Dr. Mark Miller
  • Production Animal Welfare
    Contact:  Dr. Tiffanie Brooks
  • Microbial Methods and Testing
    Contact:  Dr. Kendra Nightingale

International Center for Food Industry Excellence