Practical Food Microbiology

When: Dec. 4th 9:00amDec. 5th 4:30pm (Eastern)

Contact Name Contact Phone Number Contact Email
Suzanne Hills 848-932-7234 suzanne.hills@rutgers.edu
Event Website Event Type
http://www.cpe.rutgers.edu/courses/current/lf0401ca.html Seminar

Event Information

In this two-day course, you will learn how to avoid microbial contamination and produce safe food products. Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology and show you what environmental factors influence the growth of pathogens and spoilage organisms in food. You will also learn how to implement a successful, state-of-the-art HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the manufacturing process, to control and monitor those risks, and how to take corrective actions. • Aseptic processing and packaging systems • Retort operations • FDA Guidelines and regulation compliance • Microbiology of thermally processed foods • Principles of thermal processing • Food plant sanitation • Container closure evaluations

Address Information (get map)

Address City State Zipcode Country
University Inn & Conference Center, 178 Ryders Lane New Brunswick NJ 8901 USA
Directions
None.