**Now approved for Certified Food Scientist Contact Hours!**
Course Code: LF0401CA17
Date & Time
December 5-6, 2016
9:00am - 4:30pm (Check in time on Day 1: 8:30am)
Microbial Growth in Food - Why is Temperature Important?
Instructor Karl Matthews, PhD provides a preview of what you'll learn in this course.
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
"This class was exactly what I was looking for...The professors give excellent presentations, interactive and applicable." Read more. -Frank D'Angelo
“When the best people train at Rutgers, I know it is the place to learn about food safety.” Read more. -Raymond Wong
“I will definitely apply the information back at work. For example, when the FDA audits our plant….” Read more. -Amy D'Amico Sena
“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
Continental breakfast and lunch will be provided to you at no additional cost.
NOTE: If you have any dietary restrictions or food allergies, please alert us at least one (1) week in advance of the course start date so that we can make reasonable accommodations. We cannot guarantee accommodations for special requests made after that time.
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.
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.
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.
Don Schaffner, PhD - Distinguished Professor and Extension Specialist, Dept. of Food Science, Rutgers University Karl Matthews, PhD - Professor, Department Chair, Dept. of Food Science, Rutgers University
Participant feedback about our instructors from Course Evaluations (2005-2011):
Don Schaffner "Superb command of material, excellent presenter."
"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
How Students Rated the Course
Student Ratings from 2005 to 2011
Please rate the overall content of the program
Rate the usefulness of the information for your career
Rate how well the program objectives were met
Rate how well this class stimulated your interest in the topic area
"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
"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 isthe place to learn about food safety."
-- Raymond Wong, President, Trader Ray LLC, 2012 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!"
"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
CERTIFIED FOOD SCIENTISTS:
This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 11.75 CH for their participation in this program. For more information, please visit www.ift.org/certification or email email@example.com.
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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