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.
Date(s) - Sep 19
8:00 am - 4:00 pm