This course provides detailed information on the design, sanitation, operation, and monitoring of food handling and manufacturing areas to reduce the risk of contamination of foods from pathogens such as Listeria and Salmonella. It focuses on the care of areas where ready-to-eat products may be exposed to potential contamination. Participants will learn principles of sanitary design, including sanitary equipment design and effective sanitation methods for sensitive equipment.
During training, participants will learn a format for the design, development, and implementation of an effective pathogen-monitoring program that meets customer and regulatory requirements. Instructors will present lessons learned from years of experience assisting manufacturers with pathogen control, and share the latest scientific and technical information to effectively control pathogens in the plant environment.
Who Should Attend
This course is essential for anyone who manufactures and handles ready-to-eat foods.
Introduction and Training Objectives
Listeria monocytogenes – The Pathogen
Rules and Regulations Governing Listeria
Evaluating and Identifying Contamination Points for Listeria
Sanitary Equipment Design and Equipment Niches
Developing an Effective Listeria Monitoring Program
Questions and Answers
Combination lecture and classroom exercises
Available at QSG’s training facilities and on-site at your organization