Do you know all that you should about these sneaky organisms?

Overview
Welcome    to    the    world    of    foodborne     pathogens…

…consisting of approximately 250 different types of bacteria, viruses, parasites, molds, and algae. Because of the prevalence of these harmful microbes, there is an ever growing need for proper training and prevention of pathogen contamination in our food manufacturing processes. But do you know all that you should about these sneaky organisms?

“Know   thy   self,   know   thy   enemy.   A   thousand   battles,   a   thousand   victories.”

As food safety professionals, it is our duty to ensure that the food we ship to our customers is not only high quality, but safe to eat. While most food safety professionals know their manufacturing and sanitation processes like the back of their hand, many don’t know enough about the foodborne pathogens (AKA the enemy) they battle against, every day, to keep the company’s food safe for its consumers.

During this course you will:
  1. Develop an understanding of the most common pathogens found in food products, and the risks they pose to your company and its product
  2. Determine processes to reduce the risk of pathogens throughout the manufacturing process and finished goods
  3. Evaluate case studies with review of recalls and possible action plan resolutions
  4. Understand the common methods of laboratory testing to identify an appropriate detection strategy for your company.

Due to the large number of known foodborne pathogens, this course will focus on those of the highest-risk; pathogens most commonly reported to the FDA and which present the largest health risk.

Course Agenda

More detail and times TBA

7:30 – 8:00 AM        Registration – Coffee and tea will be served
Introduction to Microbiology
Groups of Microbes
Overview of Common Food Pathogens
Microbiological Characteristics of Pathogens
Optimal 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
4:00 – 4:30 PM Questions
Who Should Attend?

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.

Meet the Instructors

Dr. Florence Wu is the founder and president of AEMTEK, Inc., a food safety testing laboratory in Fremont. She has extensive experience in pathogen detection and analytical method development. Florence is well versed in food safety sampling strategies, ecology of pathogens, microbial contamination control, food safety training and consulting, and environmental monitoring programs. Dr. Wu earned her Ph.D. in mycology from the University of Tennessee. She has over 30 years’ academic and analytical experiences in mycology and microbiology, and over 16 years of managing an independent contract laboratory.

Dr. Jason Hastings – is the Technical Director at AEMTEK, Inc.  He has 9 years of academic and professional experience observing microbial behavior in environmental applications.  During his career, Dr. Hastings has played an integral role in the development of risk management programs geared towards pathogen prevention and response.  He has practiced-knowledge of laboratory design, as well as analytical method development and validation.  Dr. Hastings obtained his Ph.D. in Material Science and Engineering with a research emphasis on Microbial Electrochemistry from the University of Nevada, Reno.

 

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Date/Time
Date(s) - Oct 17
8:00 am - 4:00 pm

Location
AEMTEK

Bookings

Bookings are closed for this event. Please contact training@aemtek.com for any questions.