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Summary: What can I learn at this course?
< To control pathogens and spoilage organisms in your
plant/product
< To learn about the elements of sanitary design
< To develop science-based sampling plans for your
ingredients and product
< To understand the importance of statistical monitoring of
quality/safety programs
< To troubleshoot manufacturing problems
< To provide documentation to verify a HACCP program
< To sharpen decision-making skills based on analysis of
information
< To understand and control viruses in foods
< To restart production after shut-down
Course Outline - 8:00 a.m. to 5:00 p.m. each day
< Foodborne disease surveillance
< How do microorganisms evade your HACCP plan
procedures?
< Sampling the environment and equipment
< Auditing your sanitation program (hands-on lab)
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