Description
Environmental Monitoring Programs may turn up a positive result in your facility and cause a potential product recall. What do you do when that happens? How do you meet the regulatory oversight agency requirements should there be a recall? What mitigation prevention and control strategies should be employed in the prevention of pathogen contamination of food products?
This short course is intended to answer these questions by addressing the root cause of a positive environmental sampling result, the investigation process, and corrective courses of action.
At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records.
This course will be available to you for 1 year from the date of purchase.
Objectives
At the conclusion of this course, students will be able to...
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Understand the growth characteristics of Salmonella and how it survives in the processing environment
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Recognize how Whole Genome Sequencing transforms disease detection
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Understand the investigational process through identification, validation, implementation, and verification of controls in the prevention of pathogen contamination.
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Analyze various contamination prevention and control strategies
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Compare corrective courses of action for confirmed positive sampling results
Certificate
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Course Completion
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