Preventing Listeria in RTE processing plants

This Listeria Prevention training will cover HAACP requisites as well as GMP and Sanitation programs to address areas of possible listeria contamination and methods to eradicate them.

Why Should You Attend:

The food safety crises of the last decade - deli meat, cheeses, sprouts, cantaloupe etc - underscores the need for better trained and well equipped Quality managers. Prevention of foodborne illness requires a clean, sanitized plant and effective HAACP programs. You, the Quality manager, know all too well that your food safety focus can be occasionally blurred by the daily responsibilities of exceeding customers’ expectations, preparing for 3rd party audits, and unannounced regulatory inspections.

This webinar will help keep your Ready-To-Eat products safer for customers by focusing on the things that typically cause foodborne outbreaks: gaps in HAACP and other prerequisite building blocks, weak GMP’s, and sanitation programs w/o effective verification. In addition, you’ll see areas that your facility may be weak in and learn some tools to address the areas of where Listeria can be hiding, and how to clean well enough to eradicate them.

Learning Objectives:

Attendees will learn more about the keys to preventing listeria in the processing environment, take an in depth look at a strong sanitation program.

Areas Covered in the Seminar:

• Preventing Cross Contamination.
• Essentials of an Environmental Swabbing Program.
• Rotate your Sanitizer, - which one?
• Antimicrobial Treatments.
• Personal Hygiene.
• The supplier's role in training the sanitation team.
• Control the floors, control the bacteria.
• Chemical Applications.

Who Will Benefit:

This webinar will provide valuable assistance to all personnel in:

• Quality Assurance and Quality Control Managers concerned about listeria
• Sanitation Supervisors
• Operations Managers
• Plant Managers
• Food Safety Managers
• Product integrity Managers