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Practical Food Microbiology

Course Code: LF0401CA15

Food Microbiology

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Date & Time

December 4-5, 2014
9:00am - 4:30pm (Check in time on Day 1: 8:30am)

Description

Frank D'Angelo, Practical Food Microbiolgy Course Attendee“This class was exactly what I was looking for...The professors give excellent presentations, interactive and applicable.” Read more.
-Frank D'Angelo

Raymond Wong, Practical Food Microbiolgy Course Attendee“When the best people train at Rutgers, I know it is the place to learn about food safety.” Read more.
-Raymond Wong


Amy D'Amico-Sena, Practical Food Microbiolgy Course Attendee“I will definitely apply the information back at work. For example, when the FDA audits our plant….” Read more.
-Amy D'Amico Sena


Angela Ehlich, Practical Food Microbiolgy Course Attendee“The resources and guidance provided in this class were extensive and should be useful in helping with the continued success and safety of our products.” Read more.
-Angela Ehlich

Understanding the what, how, when & why of food pathogens

If you develop, process, distribute or sell food for a living, there is a bare minimum you need to know about food micro:

  • Which pathogens are most likely to cause trouble;
  • When/why do they threaten product/customer safety; and,
  • How to best manage/control the risks posed by these organisms.

If you have never taken a food micro class, we will teach you the most critical points for food safety applications. Even if you have, you will learn when and how to use powerful – but often abused and misunderstood -- tests, tools and models that were not on the market just five years ago. Learn to make better choices by understanding the limits and applicability of data produced as well as the danger of starting with ill-considered assumptions! 

In this two-day course, you will learn how to avoid microbial contamination and produce safe food products. Our team of expert instructors will take you 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. You 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.

Course Topics Include:

  • Microbial Ecology: Food safety depends on understanding what conditions encourage microbial growth and what inhibits it.

  • Pathogens – Gram-negative: The FDA/USDA are hustling to better understand Shiga-toxin producing E. coli (STEC) and Salmonella.

  • Pathogens – Gram-positive: Listeria monocytogenes has plagued many food manufacturers. We focus on ecology and control.

  • Spoilage: Yeast and mold are major culprits in food spoilage. Learn how to detect and identify them in food processing facilities.

  • Current Food Safety Issues: Get the latest on the worst outbreaks to hit the news and consumers' GI tracts.

  • Testing: A good test done wrong can be more dangerous than no testing at all. Know the uses and abuses of microbial testing.

  • Predictive Models & Quantitative Risk Assessment: Tools of quantification are continually expanding in power and applicability.

Who Should Attend?

  • Food processing managers and technicians
  • Public health professionals
  • Food service professionals with technical backgrounds
  • Practicing microbiologists

Meet our faculty
See how your colleagues rated this course
Read what your colleagues said about this course
View Recertification Credits
Check out similar courses you may be interested in taking
Download Brochure (PDF)

Fees
Early Registration $795.00 Register on or before November 20, 2014 and save!
Registration Fee $825.00 After November 20, 2014

Substitutions are permitted. View cancellation policy.

Meals

Continental breakfast and lunch will be provided to you at no additional cost.

NOTE: If you have any dietary restrictions or special needs, please alert us at least 1 week in advance of the course date so that we may accommodate you.

Location

GPS systems may not recognize campus addresses. Even if they take you to the correct building, they will not take you to the assigned parking lot. Therefore, we strongly recommend that you use the directions we provide.

Ralph Geiger Turfgrass Education Center
20 Indyk-Engel Way, North Brunswick, NJ 08902
Directions and Parking Information

Note: Pre-registration is required. We're sorry, but we cannot guarantee a seat, materials or meals for walk-in registrants. Location is subject to change; registrants will be notified in the event of a change.

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NOTE: If paying with a PURCHASE ORDER, please register by mail or fax.

Attention U.S. Veterans

All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill. For more information about the GI Bill, click here.

Faculty

Don Schaffner, PhD - Faculty, Dept of Food Science, Rutgers University
Karl Matthews, PhD - Faculty, Dept of Food Science, Rutgers University

Participant feedback about our instructors from Course Evaluations (2005-2011):

Don Schaffner
"Superb command of material, excellent presenter."
"Excellent explanations."
"Good material, useful information."
"Spoke thoroughly and used more layman terms to increase understanding."
"Excellent HACCP lecture, it was detailed and understandable. Used great examples throughout the lecture.
"

Karl Matthews
"Excellent content."
"Great use of case studies."
"Very well presented, very knowledgeable."

"Very good speaker."

Instructor Ratings from 2005 to 2011

  Excellent Very Good Good Fair Unsatisfactory
Don Schaffner 35 13 7 1 0
Karl Matthews 36 11 8 0 0
How Students Rated the Course

Student Ratings from 2005 to 2011

  Excellent Very Good Good Fair Unsatisfactory
Please rate the overall content of the program 26 19 6 0 0
Rate the usefulness of the information for your career 26 18 7 0 0
Rate how well the program objectives were met 27 15 8 0 0
Rate how well this class stimulated your interest in the topic area 20 25 6 0 0


Would you Recommend this Program to a Colleague?

Yes 59
No 0

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Student Feedback

Frank D'Angelo, Practical Food Microbiology Course Attendee"This class was exactly what I was looking for. I have some microbiology background, but I needed a short, intensive food micro class. The professors give excellent presentations, interactive and applicable."

-- Frank D'Angelo, Food Lab Practice Coordinator, Nestle

Raymond Wong, Practical Food Microbiology Course Attendee"I supply products to Asian markets all along the East Coast so food safety is very important to my business. I heard about this class from FDA inspectors who have taken courses at Rutgers. When the best people train at Rutgers, I know it is the place to learn about food safety."

-- Raymond Wong, President, Trader Ray LLC, 2012 Attendee

Amy D'Amico-Sena, Practical Food Microbiology Course Attendee"The course was very thorough and beneficial. I kept sending messages to my boss during class because I couldn’t wait to get back to share what I learned!

"I will definitely apply the information back at work. For example, when the FDA audits our plant, I now can refer to guidelines provided by Rutgers to support our limits. I will also use what I learned to train our plant staff. I recommend this class to anybody working in the food industry!"

-- Amy D'Amico-Sena, REHS/Quality Assurance Regulatory Affairs Manager, J&J Snacks Foods Corporation, 2012 Attendee

Angela Ehlich, Practical Food Microbiology Course Attendee"The Food Microbiology class was very insightful. Our company typically launches approximately 40-60 new products in the US every year. The resources and guidance provided in this class were extensive and should be useful in helping with the continued success and safety of our products. I expect to be sending more staff members to next year’s class!"

-- Angela Ehlich, Senior Manager- Quality Assurance, The Hain Celestial Group, 2012 Attendee


"I work very closely with food science majors; this course helped me to continue my development while gaining a better understanding of some of their procedural knowledge and nomenclature allowing me to effectively engage with the team members."
-- Vid Lutz, Product Development Chef, Nestle

"Thank you for the excellent 2-day Food Micro course. It was well-planned, well-delivered and very informative."
-- Crispin Philpott, Executive Vice-President, FoodChek Systems, Inc., 2011 attendee

"Excellent review of pathogens and considerations regarding sampling techniques. I plan to review all recipe directions -- choice of sampling plan has stoked interest in product use hazards assessment."
-- G. Toner, Manager Quality Engineering, Rakitt Benckiser, 2011 attendee

"Very useful data and professors were open to questions. I can use the material on diseases caused by microorganisms for future employee training."
-- I. Manjarres, Quality Assurance Technician, Fratelli Beretta USA, 2011 attendee

Recertification Credits

ATTENTION HEALTH OFFICERS AND REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS:
Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs). Participants who complete this education program will be awarded 11.75 NJ Public Health Continuing Education Contact Hours (CEs).

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