Food Plant Microbiology and Hazards 101 North America
This course serves as an introduction to microbial, chemical and physical food safety hazards for those looking to improve their food safety program.
Course Description:
This course reviews the microbiological ecology of a food manufacturing facility, introduction and description of microbial, as well as chemical and physical food safety hazards. In addition, it identifies how different environments and products can select for certain food safety hazards.
Learning Objectives:
- Recognize top food safety hazards
- Develop and implement control strategies selective to facility
- Understand source and importance of previous food safety incidents
- Increase knowledge of microbiological criteria to conduct effective 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.
Course Outline:
| Day 1 | Day 2 |
| Introduction to Food Safety Hazards | Identify Hazards Associated with Specific Control Strategies for Hazards |
| Principles of Food Microbiology | Introduction to Microbiological Criteria & Sampling Plans |
| Top Food Safety Hazards | |
| Lessons Learned from Previous Food Safety |
Our certification activities are provided by independent companies and separate from consulting activities. Such services are also presented and sold to clients separately, not in bundle or packaged format. Impartiality is safeguarded by Eurofins Assurance’ relevant policies to avoid conflicts of interest.
Food Assurance North America
The essential link in your food supply chain
