A two-day Interactive Course & Workshops Featuring:
- Environmental Hygiene Monitoring
- Controlling the Risk of Food borne Pathogens
- Factors Which Influence the Growth, Survival and Death of Microorganisms
- Emerging and Presumptive Pathogens: Significance to Food Industry
- Establishing Food Safety Standards
- Microbial Control
- Microbiological Sampling Criteria
- Microbiological Testing in Food Safety Management
- Rapid Methods and Automation in Food Microbiology
- How to Challenge Laboratory Data
- Validation and Qualification of Premises, Equipment, and Processes in Food Industry
- A simple approach to develop a HACCP plan
About the Course:
Emerging microbiological safety of the food supply and implications are a on-going concern. Although bacteria are perhaps the first type of microorganism that comes to mind when discussing microbiological food safety, they are by no means the only pathogenic foodborne microorganisms. Parasites, viruses, and biotoxins all present food safety challenges, and these agents have properties that make them quite different from the common bacterial agents of foodborne diseases. The continual evolution of microorganisms forces us to change food production processes and products to continue to effectively control microbiological food safety in order to minimize the risk of foodborne illnesses. An effective food safety system provides an array of public health, social and economic benefits.
This two-day course is intended to bring key scientific concepts and tools developed for food safety management, and good practices of commissioning and carrying out real-world food safety risk analyses for bacteria, viruses and biotoxins. The course is carefully designed to address systematic approaches to the identification, evaluation and control of hazards at identified points within a food production and processing system. Covering the basics of lab testing techniques and safety, this hands-on, two-day event teaches participants up-to-date techniques for performing microbiological tests covering a variety of quantitative and qualitative procedures for the identification of non-pathogenic organisms.
