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

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.


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



Bookings are closed for this event. Please contact for any questions.