Applied Food Safety Microbiology Training
Applied Food Safety Microbiology Training Microbial control programs play a key role in controlling spoilage, toxigenic, and pathogenic microorganisms in a variety of raw and finished food products. Food Drug and Administration (FDA), United States Department of Agriculture (USDA) and Food Safety Modernization Act (FSMA) regulations, audit programs, and customer requirements are driving the need for food processors to develop sound microbial control programs that address microbial issues in their products.
Small and medium-scale fruit, vegetable, and meat processors are encouraged to attend this free training sponsored by the Missouri Department of Agriculture. Participants will acquire a basic food safety microbiology knowledge and will be able to address common micro issues using an environmental monitoring program and preventive control strategies.
Target audience: small and medium-scale food (fruits, vegetables, canners, & meat) processors, quality assurance and quality control personnel, line supervisors, operators, sanitation supervisors, quality managers, farmers doing businesses in farmer’s market, canning professionals, and managers.
Duration: 1.5 days
Registration cost: Free
Contact: Kantha Channaiah,
Email: lchannaiah@missouri.edu
Tel. 573-882-2673
To Register: Applied Food Safety Microbiology | MU Extension