AIB

Agenda

Agenda is subject to change. Please review our dress code.

Day 1

Time Activity
8:00 a.m.

Welcome and Introductions

Introduction to Food Microbiology
A basic knowledge about food microbiology, spoilage organisms, foodborne pathogens, and toxigenic microbes that affect food products and lead to foodborne illness

Current Food Safety Issues and Challenges
Recent food safety microbiology developments related to current regulations

Microbial Control
Controlling spoilage microorganisms, toxigenic microorganisms, and foodborne pathogens in a food manufacturing environment

12:00 p.m. Lunch (On your own)
1:00 p.m.

Salmonella and Listeria
The risks of Salmonella and Listeria in a food manufacturing environment and which control measures are most effective

Environmental Monitoring Program
Managing and controlling foodborne pathogens in a food manufacturing environment

Kill-step Validation / Process Validation
Using kill-step validation/process validation to deliver desired quality characteristics, to comply with regulatory standards, and to achieve food safety

5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m.

Molds and Mycotoxins
Risks molds and toxics impose on a food supply chain

Workshops
Practical experiences to address common food safety issues that can occur in a food manufacturing environment

12:00 p.m. Seminar Concludes

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Classify bacteria, fungi, viruses, spoilage organisms, foodborne pathogens, and toxigenic microbes that may affect your food production and food products and lead to foodborne illness
  • Relate current microbiological food safety issues to your associated food production practices in alignment with current regulatory standards
  • Recognize the importance of equipment design in controlling/minimizing microorganisms, toxigenic microorganisms, and foodborne pathogens in a food manufacturing environment
  • Recognize the risks of Salmonella and Listeria in your food manufacturing environment and implement control measures
  • Implement an environmental monitoring program, interpret the results, and take appropriate corrective actions
  • Use kill-step validation/process validation to deliver desired quality characteristics, to comply with regulatory standards, and to achieve food safety
  • Apply appropriate management procedures to manage molds and mycotoxins that affect the food supply chain

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