REGISTRATION DEADLINE: Friday, September 13th


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.

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, about the pathogens themselves, to prevent contamination during manufacturing processes and keep the company’s food safe for its consumers. So do you know all that you should about these sneaky organisms?

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 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.


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



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