Food Safety Microbiology

Develop microbial control programs that play a key role in controlling spoilage, toxigenic, and pathogenic microorganisms in food products.

Learn about the latest microbiological food safety issues that affect your products in this practical course. Return to your facility equipped to detect micro concerns and factors that favor their growth, implement control programs to limit or eliminate those concerns, and apply corrective actions to achieve a maximum level of food safety.

Among other topics, this course will guide you through:

Salmonella Prevention: Though salmonella can be contracted through many different types of food, the pathogen mostly infects consumers through contaminated water or foods such as meat, poultry and eggs. This course in food safety training will guide you in creating programs that will help prevent salmonella contamination.

Listeria Prevention: Scientists have for almost a century worked to prevent listeria, but it’s believed to have been the culprit for some major foodborne disease outbreaks within the last decade. Tighten controls in your food safety program and prevent pathogens like listeria from contaminating more than your food – but your good name.

Who would benefit from this Microbiology course?

This course is great for any level of employee, from operators to supervisors, from quality to sanitation, and from new employees to those who are more seasoned in their careers.

After this course, you’ll know how to:

  • Manage and control spoilage microorganisms, toxigenic microorganisms, and foodborne pathogens
  • Recognize the risks of salmonella and listeria and implement control measures
  • Implement an environmental monitoring program, interpret the results, and take appropriate corrective actions
  • Use kill step validation/process validation to deliver desired quality characteristics to comply with regulatory standards and achieve food safety

Upon successful completion of this course you will receive 1.3 continuing education units.

Time Activity
8:00 a.m.

Welcome and Introductions

Introduction to Food Microbiology
A basic knowledge about food microbiology, spoilage organisms, foodborne pathogens, and toxigenic microbes that affect food products and lead to foodborne illness

Current Food Safety Issues and Challenges
Recent food safety microbiology developments related to current regulations

Microbial Control
Controlling spoilage microorganisms, toxigenic microorganisms, and foodborne pathogens in a food manufacturing environment

12:00 p.m. Lunch (On your own)
1:00 p.m.

Salmonella and Listeria
The risks of Salmonella and Listeria in a food manufacturing environment and which control measures are most effective

Environmental Monitoring Program
Managing and controlling foodborne pathogens in a food manufacturing environment

Kill-step Validation / Process Validation
Using kill-step validation/process validation to deliver desired quality characteristics, to comply with regulatory standards, and to achieve food safety

5:00 p.m. Adjourn
Time Activity
8:00 a.m.

Molds and Mycotoxins
Risks molds and toxics impose on a food supply chain

Practical experiences to address common food safety issues that can occur in a food manufacturing environment

12:00 p.m. Seminar Concludes

Enrollment information:

Cancellation Information

Taxes will be added to stated seminar fees as applicable.

Date and location

This seminar is not being offered at a public location this year, but is available at any time for plants interested in private training.

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