In this two-day course, you will learn how to avoid microbial contamination and produce safe food products. Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology and show you what environmental factors influence the growth of pathogens and spoilage organisms in food. You will also learn how to implement a successful, state-of-the-art HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the manufacturing process, to control and monitor those risks, and how to take corrective actions.

 

Course Topics Include:

 

    Microbial Ecology: Food safety depends on understanding what conditions encourage microbial growth and what inhibits it.

    Pathogens – Gram-negative: The FDA/USDA are hustling to better understand Shiga-toxin producing E. coli (STEC) and Salmonella.

    Pathogens – Gram-positive: Listeria monocytogenes has plagued many food manufacturers. We focus on ecology and control.

    Spoilage: Yeast and mold are major culprits in food spoilage. Learn how to detect and identify them in food processing facilities.

    Current Food Safety Issues: Get the latest on the worst outbreaks to hit the news and consumers' GI tracts.

    Testing: A good test done wrong can be more dangerous than no testing at all. Know the uses and abuses of microbial testing.

    Predictive Models & Quantitative Risk Assessment: Tools of quantification are continually expanding in power and applicability.