Overview: With the world of foodborne pathogens consisting of approximately 250 different types of bacteria, viruses, parasites, molds, and algae, there is an ever growing necessity for proper training and prevention of pathogen contamination. Due to the large number of known pathogens, this course will focus on the highest risk pathogens; those most commonly reported to the FDA and present the largest health risk.
- Promote an understanding of the most common pathogens found in food products, and the risks they pose to your company and its products
- Determine processes to reduce the risk of pathogens throughout the manufacturing process and in finished goods
- Evaluate case studies with review of recalls and possible action plans for resolution
- Understand the common methods of laboratory testing to identify an appropriate detection plan for your company.
- Introduction to Microbiology
- Groups of Microbes
- Overview of Common Food Pathogens
- Microbiological Characteristics of Pathogens
- Optimum Growth Conditions
- Pathogen Detection & Laboratory Methods
- Pathogen Control & Case Studies
- Examples of Real-Life product adulteration and consumer contamination
- Steps to take to prevent product adulteration
Who Should Attend: This course is designed for personnel, at all levels of experience, working in food processing environments including:
- QA/QC Supervisors and Technicians
- Corporate Food Safety Managers, Directors or VP’s
- Production and Plant Manager/Personnel
- HACCP Coordinators and Plant HACCP Team Members
- Supervisors of Regulatory Affairs
- In-house lab personnel
and also serves as a great opportunity for experienced personnel to review microbiology fundamentals.
Date(s) - Oct 17
8:00 am - 4:00 pm