Presented by the Food Processing Center and Merieux NutriSciences
Purpose of Workshop
Understanding the microbial condition of your plant is key to the overall success of your food system. The Food Processing Center and Merieux NutriSciences have teamed together to provide a unique training opportunity. Together they will provide classroom instruction and hands-on training in the Food Processing Center pilot plants for those individuals looking to expand their knowledge in pathogen and indicator –organism environmental monitoring programs.
Recent outbreaks have created a unique need for training for training participants to develop hands-on knowledge in the development and management of environmental monitoring programs. Locations in equipment where product entrapment could occur leading to growth niche development – a major source for pathogen contamination of ready-to-eat foods will be emphasized.
Recent events in the U.S. have created a need to revisit the basics of environmental monitoring while providing advanced instruction in investigation techniques. Deadly pathogens like Salmonella and Listeria monocytogenes shows up in food production facilities where post-cooking contamination of product occurs when product is exposed to the facility environment and processing equipment.
Companies are showing a renewed interest in evaluating their environmental control programs regardless of the pathogen of concern and to meet the increased regulatory scrutiny.
Dates & Location
November 7-8, 2017 in Lincoln, Nebraska
The workshop will be conducted on the University of Nebraska – Lincoln Nebraska Innovation Campus.
Complete information and registration for this workshop is available at the Merieux NutriSciences link below.
Space is limited - early registration is encouraged.
All participants must pre-register. Walk-ins cannot be accommodated!