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Listeria Hazard and Control

Registration Deadline: July 25, 2018

Prerequisite

A good understanding of basic food microbiology is beneficial.

Overview

Recent high profile recalls have put a spotlight on the risk of Listeria monocytogenes contamination in ready-to-eat (RTE) food manufacturing facilities. Learn how to minimize and prevent contamination to avoid product recalls and protect consumer health. This course prepares you to develop, implement and maintain your Listeria control strategy.

What You’ll Do

  • Discuss Listeria spp., including L. monocytogenes, and listeriosis
  • Identify key harbourage sites and areas for potential Listeria contamination in your plant
  • Identify methods to control Listeria contamination
  • Work through the development of a Listeria sampling plan including frequency, sampling method and sampling criteria
  • Apply root cause analysis tools to a deviation

At the end of the program, you will be able to:

  • Apply best practices for controlling Listeria
  • Develop, implement and maintain your Listeria control strategy
  • Develop an effective Listeria sampling plan
Who Should Attend?
  • Food Safety Personnel
  • Food Service Managers and Personnel
  • Global Food Safety Coordinators & Managers
  • HACCP Coordinators
  • HACCP Team Members
  • Laboratory Personnel
  • Microbiologists
  • Operations, Maintenance and Sanitation
  • Owners/Operators of Food Businesses
  • Plant Managers and Supervisors
  • Production Managers and Supervisors
  • Public Health Inspectors
  • QA/QC Managers, Technicians & Supervisors

Trainer: Ruby Lee

Please note all courses are taught by NSF International certified instructors and are offered in partnership with NSF Training & Education Services.

A light lunch will be provided.

PLEASE READ OUR FOOD SAFETY FAQ’S

REGISTER NOW!