Ready-to-eat Foods: Pathogens of Concern and Intervention Controls 2015

Topics

• Identification of sources of contamination
• follow-up action as a result of detection of pathogenic organism. Specific food sector issues would also be discussed
• General operation issues
• Recognizing and reducing risks of contamination
• Measures to verify control of pathogens
• Elimination of niche environments
• Assessment of individual production lines
• Environmental monitoring programs
• Issues specific to particular sectors
• Shelf-Life

Who should Attend

Attendees from:

• Food Processors and Manufacturers
• Production Managers
• Owners of SMEs
• HACCP Coordinators
• QA & QC Managers
• Food Scientists and Technologists
• Microbiologist and Food Processing Engineers
• Catering Managers
• Hygiene Managers
• Government Food Inspectors