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Microbiological Testing: A Hands-On Food Safety Course

      

Agenda


Day 1
Tuesday, November 6

7:45 – 8:00 a.m. Welcome and Introduction
8:00 – 9:00 a.m. Microbiology 101
9:00 – 10:00 a.m. Pathogens of Significance in the Dairy Industry and Control in the Manufacturing Environment
10:00 – 10:15 a.m. Break
10:15 – 11:15 a.m. Pathogen Environmental Monitoring (PEM) Concepts – Testing Alternatives, Designing a Program and Corrective Action Documentation
11:15 a.m. – Noon PEM Concepts – Break-Out Session, Sampling and Vector Videos, and Hands-On Swabbing Exercise
Noon – 1:15 p.m. Lunch
1:15 – 2:30 p.m. Hands-On Exercises: Set-up
2:30 – 2:45 p.m. Break
2:45  4:30 p.m Hands-On Exercises: Set-up (continued)
4:30 – 5:00 p.m. Question and Answer Session: Daily Follow-Up Questions
5:30 – 6:30 p.m. Networking Reception


Day 2
Wednesday, November 7

8:30 – 10:00 a.m. Good Laboratory Practices and Laboratory Auditing
10:00 – 10:15 a.m. Break
10:15 – 11:15 a.m. Equipment Calibrations: Thermometers and Alternative Temperature Monitoring Systems, Scales, Pipettors and Proper Record Keeping
11:15 a.m. – Noon Hands-On Exercises: Reading and Interpretation Exercise Overview
Noon – 1:00 p.m. Lunch
1:00 – 2:15 p.m. Hands-On Exercises: Reading and Interpretation
2:15 – 2:30 p.m. Break
2:30 – 4:00 p.m. Food Safety Modernization Act and Regulatory Update
4:00 – 4:30 p.m. Corrective Action/Preventive Action (CAPA) and Root Cause Investigation
4:30 – 5:00 p.m. Question and Answer Session: Daily Follow-Up Questions


Day 3
Thursday, November 8

8:00 – 9:00 a.m. Basic Dairy Chemistry
9:00 – 9:45 a.m. Sampling Plans, Aseptic Sample Collection, Sample Compositing, Understanding and Writing Product Specifications
9:45 – 10:00 a.m. Break
10:00 – 11:30 a.m. Hands-On Exercises: Reading and Interpretation
11:30 a.m. – Noon Question and Answer Session: Surveys and Follow-Up
Noon Adjourn