Do you know all that you should about these sneaky organisms?
REGISTRATION DEADLINE: Thursday, September 12th at 12:00 PM
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 are intricately familiar with their manufacturing and sanitation processes, many don’t know enough about the foodborne pathogens themselves, to keep the company’s food safe for its consumers.
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. So do you know all that you should about these sneaky organisms?
During this course you will:
- Develop an understanding of the most common pathogens found in food products, and the risks they pose to your company and its product
- Determine processes to reduce the risk of pathogens throughout the manufacturing process and finished goods
- Evaluate case studies with review of recalls and possible action plan resolutions
- Understand the common methods of laboratory testing to provide a foundation for identifying an appropriate sampling and 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.
Please note that this course will not cover the creation of Environmental Monitoring Plans. This subject will be addressed during our subsequent EMP & Risk Management Workshop.
More detail and times TBA
|7:30 – 8:00 AM||Registration – Coffee and tea will be served|
|Introduction to Microbiology|
|Groups of Microbes|
|Pathogen Detection & Laboratory Methods|
|Overview of Common Food Pathogens
|Pathogen Control & Deeper Look At Case Studies
|Product Sampling Plans|
|4:00 – 4:30 PM||Questions|
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
This course also serves as a great opportunity for experienced personnel to review microbiology fundamentals.
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.
Nina Daquigan is the Assistant Research Laboratory Director at AEMTEK, Inc. She earned her Professional Science Master’s in Biomedical Science from San Francisco State University. Through her fellowships at the California Department of Public Health and the Food and Drug Administration, she gained extensive microbiology experience with food pathogens. At AEMTEK, Nina manages the Research team and conducts challenge/validation studies.
Date(s) - Sep 19
8:00 am - 4:00 pm