The Science of Safe Food


Special Processes for Food Service
October 16, 2017
1:00 PM - 4:30 PM CST

PURPOSE OF WORKSHOP

The course will focus on the microbiology of various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazards associated with these foods. Particular emphasis will be placed on sous vide, cook/chill, acidification to prolong shelf life, and sanitation in retail settings. The course will include practical evaluation of various food processes including hands on activities and demonstrations. The workshop combines lectures and demonstrations by experts in food safety and regulations. We encourage you to bring your questions.

INTENDED AUDIENCE

Managers of food establishments (retail and food service settings) where these special forms of processing are performed on-site.

TOPICS

• Basic microbiology
• Sous vide
• Cook/chill
• Acidification for shelf life extension
• Sanitation


All topics subject to change.

OBJECTIVES

Upon completion participants will be able to:
• Recognize special processes at retail
• Identify hazards associated with these special processes
• Identify control measures to prevent, reduce, or eliminate the hazards

EXPERT PRESENTERS

Dr. Andreia Bianchini
Associate Professor
Food Science & Technology Department
University of Nebraska-Lincoln


Ben Davy, MPH, REHS
Environmental Health Specialist
Lincoln Lancaster County
Health Department


Dr. Jayne Stratton
Research Associate Professor
The Food Processing Center
University of Nebraska-Lincoln


All speakers subject to change.


For questions or to register by phone,
please contact Jill Gifford at 402.472.2819
or jgifford1@unl.edu

The 3.5 hour workshop including all materials, break refreshments, and registration is free.
If you are interested in attending, please fill out the registration form below.

Registration Deadline is October 1st