Mitigate your food risk
By Canadian Packaging staff
Food Safety food microbiology courses meat microbiology microbiology NSF-GFTCThe NSF-GFTC is offering a pair of courses in September that can help food and beverage processors lower microbial risks.
Two one-day courses in food microbiology from the NSF-GFTC can help anyone involved in the food industry reduce microbial risks.
Meat Microbiology
September 21, 2015
Guelph, ON
Meat and meat products, due to their high water and protein content, are a good medium for microbial growth. This renders them susceptible to spoilage and can make them a source of pathogenic microorganisms. Preservation methods alter the microflora of the meat and increase the shelf life of meat products. A good understanding of meat microbiology and methods of effective control of the microflora are key to producing safe meat and meat products for consumption.
At the end of the program, you will be able to:
- Understand the range of pathogens encountered on meat and routes of dissemination;
- Identify intervention options for pathogen control (on-farm through to post-processing);
- Define biohazards and their control in processed meat production;
- Learn how to develop and verify sanitation programs in meat processing environments;
- Discuss regulations at a provincial, national and international level.
Who Should Attend?
Food Safety Personnel; Food Scientists; Food Service Managers and Personnel; Food Technologists; Global Food Safety Coordinators & Managers; HACCP Coordinators; HACCP Team Members; Ingredient Suppliers; Inspectors; Microbiologists; Operations, Maintenance and Sanitation; Owners/Operators of Food Businesses; Plant Managers and Supervisors; Production Managers and Supervisors
Course Pricing
Regular $580
Early Bird (August 31) $550
Member $525
To register, click HERE
Microbiological Risk Assessment for Foods & Beverages
September 22, 2015
Guelph, ON
Microbiological risk assessment is a scientific and structured way of identifying and assessing microbial risks in food. The systematic process identifies adverse consequences arising from consumption of foods that may be contaminated with microbial pathogens and/or microbial toxins. Effective microbial risk assessment is important to properly manage a food safety system and prevent a recall or outbreak. The results from a microbial risk assessment can help identify strategies for reducing risks in food, thereby leading to public health improvement.
At the end of this program, you will be able to:
- Describe reasons to conduct a microbial risk assessment;
- Define steps of the microbial risk assessment process;
- Identify tools and skills needed to assess microbial risk to human health;
- Understand how to characterize and manage microbial risks;
Who Should Attend?
Food Safety Personnel; Food Scientists; Food Service Managers and Personnel; Food Technologists; Global Food Safety Coordinators & Managers; HACCP Coordinators; HACCP Team Members; Inspectors; Laboratory Personnel;
Microbiologists; Operations, Maintenance and Sanitation.
Course Pricing
Regular $580
Early Bird (September 1) $550
Member $525
To register, click HERE
For more information, contact:
NSF-GFTC Training Services via e-mail at nsfgftctrainingservices@nsf.org or visit www.gftc.ca
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