This course reviews the microbiological ecology of a food manufacturing facility and serves as an introduction to microbial, chemical and physical food safety hazards. Participants will learn to recognize the characteristics of each of the hazards, sources, and mechanisms for illness or injury. In addition, participants will learn to develop and implement control strategies utilized in the food industry to address these hazards.
Introduction to Food Safety Hazards
Principles of Food Microbiology
Top Food Safety Hazards
Lessons Learned from Previous Food Safety Incidents
Identify Hazards Associated with Specific Industries
Control Strategies for Hazards
Introduction to Microbiological Criteria & Sampling Plans
Who Should Attend?
Intended for those that are looking to improve and/or implement their facility’s food safety program as well as those interested in gaining more knowledge of the potential food safety hazards within the industry today. Those involved in the industry include; Quality Control/Assurance personnel, Production Management/Supervisors, and Facility Personnel.