Listeria Monocytogenes

Learn How to Prevent Illness & Protect Your Business

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Last Ran: November 17, 2009
9:00 am - 4:30 pm

Register for this class for the reduced rate of $175 (almost $100 off!) if you take this in conjunction with HACCP: A Basic Concept for Food Protection.

Learn about Listeria (L. Monocytogenes) and how to successfully implement a reduction program to reduce and prevent contamination of products.  Because the FDA has a zero tolerance policy for Listeria in ready to eat foods, make sure you can identify the signs and know how to prevent them.

A new course for fall 2009 – our objective is to provide participants with a broad understanding of the methods, tools and techniques that can be effectively implemented to reduce the risk of contamination of finished products by pathogenic organisms, Listeria Monocytogenes in particular.

Learn the effective methodologies to reduce the risk of environmental contamination of a finished product.  Participants will be introduced to what makes a high risk manufacturing area. You will learn a proven food safety risk reduction strategy. You will also review the impact of several manageable aspects of production environments. Many of these aspects are common sense but learn how to think of them in how to relate to reducing contamination. For example:

1. People – the control, movement and actions of staff can affect the product throughout all stages
2. Product mix – the type of product and processes that they undergo will affect the strategies implemented to effectively reduce risk.
3. Raw Materials – the type of ingredient and level of processing required has a significant impact on the type of risk area they are manufactured in.
4. Packaging
5. Process Controls
6. Structure  and  design

Learn the best practice methods and standards.
You will focus on:

1. Cleaning methods and post-processing cleaning standards
2. Documentation (including best practice SSOPs and records)
3. Control, condition and design of equipment
4. Chemicals:  their use, application and control
5. Equipment wash areas
6. Engineering work and its impact on food safety
7. Training and training documentation
8. A brief discussion of CIP systems

You will learn the proper protocol of microbiological swabbing regimes to validate and verify cleaning standards. In addition  paperwork, corrective actions, water testing, positive release of critical raw materials, hand swabbing, trending and reporting and sanitation review meetings are discussed.

You will learn how to internally handle an incident and move forward. If you receive a positive result of contamination you will learn what you need to do to implement post-detection. You will also learn what to do in the future and how to protect your company.

Register for this class for the reduced rate of $175 (almost $100 off!) if you take this in conjunction with HACCP: A Basic Concept for Food Protection.

Sorry! On-line registration is not currently available. Please call us to register: 732-932-9271.

Would you like information about this class or future offerings?
Here are 3 convenient ways to learn more:
1. Click here to join our mailing list (please reference the course name)
2. Call us at 732-932-9271
3. E-mail us at ocpe@njaes.rutgers.edu (please reference the course name)

NOTE: If paying with a PURCHASE ORDER, online registration is NOT available. Please use our Registration by Mail or Fax option below

Attention U.S. Veterans:

This course was approved by the New Jersey State Approving Agency for Veterans Training

For more information about the G.I. Bill Education Benefits click here

Or for a complete listing of Rutgers NJAES OCPE VA Approved Training Courses click here