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Microbiological Testing: A Hands-On Food Safety Course

      

Agenda


Day 1
Tuesday, March 5

7:45 a.m. – 5:00 p.m.

Welcome and Introduction of Attendees

Fundamental Food Microbiology

Pathogens of Significance in the Dairy Industry and Control in the Manufacturing Environment

Break

PEM (Pathogen Environmental Monitoring) – Concepts, Testing Alternatives, Designing a Program and Corrective Action Documentation

PEM Concepts – Break-Out Session, Sampling and Vector Videos

Lunch

Hands on Exercise – Sample preparation for Listeria spp. testing, environmental swab

Hands on Exercise Agar Methods – Thermophilic Spores, Aerobic Plate Count (APC), Lactic Acid Bacteria (LAB), Enterobacteriaceae (EB), Coliform Count (CCT), Rapid E. coli (RE)

Break

Hands on Exercise Petrifilm Methods – Aerobic Count Plate, Enterobacteriaceae Count Plate, Coliform/E. coli Count Plate, Rapid Yeast and Mold Count Plate

CAPA (Corrective Action/Preventative Action)

Q&A: Daily Follow Up Questions

5:30 – 6:30 p.m. Networking Reception


Day 2
Wednesday, March 6

8:30 a.m. – 5:00 p.m.

Good Laboratory Practices and Internal Laboratory Proficiency

Testing for pH and Water Activity

Testing for Pathogens Using Polymerase Chain Reaction (PCR)

Hands on Exercise – Testing for Listeria spp. Using PCR, Testing for pH and Water Activity

Lunch

Food Safety Modernization Act/Regulatory Update

Break

Reading and Interpreting Tests

Hands on Exercise – Reading and Interpretation of 24 hr. Tests

Hands on Exercise – PCR Results for Listeria spp. and Confirmation

Q&A: Daily Follow Up Questions


Day 3
Thursday, March 7

8:00 a.m. – Noon

Basic Dairy Chemistry

Sampling Plans and Aseptic Sample Collection

Break

Reading and Interpreting Tests (48 hour)

Hands on Exercise – Reading and Interpretation of 48 hr. Tests

Q&A: Daily Follow Up Questions