In this two-day course, students will learn how to avoid microbial contamination and how to produce safe food products.  

Rutgers' team of expert instructors will take students 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.  Students 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.