If you develop, process, distribute, or sell food, it is essential that you know the what, how, when, and why of food pathogens.
In this 3-day online course, our team of industry experts will cover:
- Which pathogens are most likely to cause trouble
- When/why they threaten product/customer safety
- How to best manage the risks posed by these organisms
- When and how to properly use food safety tests, tools, and models
You will also learn how to implement a successful Hazard Analysis Critical Control Points (HACCP) system to identify points of contamination risk, monitor those risks, and how to take corrective actions.
Whether you are looking for an introduction to the subject of food microbiology, need a refresher to strengthen your foundational knowledge, or are seeking insights to help you solve microbiology problems with your food products, learn how to ensure the safety of your food products from the comfort and safety of your own computer. Register today!
