Developing Environmental Monitoring Programs for Small and Midsize Food Processors

WORKSHOP REGISTRATION FEES

  • Members$520.00
  • Non-Members$620.00
  • Student$260.00
  • Late-fee$75.00

Register Now

Late Rate:  Effective June 22

Cancellation Policy:  Registration fees, less a $75 administration fee and any applicable bank charges, will be refunded for written cancellations received by June 21, 2017.  No refunds will be made after June 21, however, the registration may be transferred to a colleague who is NOT currently registered with written notification.  Registrations cannot be carried to any future meetings.  Refunds will be processed after July 17, 2017.

Photo Policy:  We occasionally use photographs of attendees in our promotional material.  By attending, you agree to such usage.

Other:  Any modifications to payment method will incur a $25 processing fee.

WORKSHOP DESCRIPTION

This previously well-subscribed workshop using established academic and industrial experts will give small and midsize produce, spice, condiment, bakery, and ingredient suppliers the tools necessary to address four food safety issues in the processing environment: 1) finding spoilage microorganisms in the environment before they affect product, 2) finding allergens in the environment before they affect product, 3) finding pathogens in the environment before they contaminate product, and 4) assessing effectiveness of cleaning, sanitation, and employee hygiene practices.  The first speaker will discuss regulatory perspectives, customer expectations, and characteristics of microbial and chemical contaminants.  The second will present an analytical methods overview.  The third will discuss data interpretation and source tracking.  The last presenter will address remedial sanitation practices.  A practical breakout session will include information on how to collect samples, tools for collection, and sample handling.  The workshop will conclude with another breakout session where attendees will work through a case study.  Attendees will receive a workbook and two easy-to-use Environmental Monitoring Program guides, one on pathogens and one on allergens.

Small and midsize food processors in underserved sectors and international attendees.

WORKSHOP TOPICS

Data Interpretation and Source Tracking

Regulatory Perspectives, Customer Expectations, and Characteristics of Microbial and Chemical Contaminants

Analytical Methods Overview

Remedial Sanitation Practices

Use of Microbiomes to Resolve Persistent Environmental Contamination

WORKSHOP INSTRUCTORS

Jeremy Adler, Ecolab

James Dickson, Iowa State University Food Microbiology Group, Ames, IA

Douglas Marshall, Eurofins Scientific Inc., Fort Collins, CO

Gregory Siragusa, Eurofins Microbiology, New Berlin, WI

Purnendu Vasavada, Univ of Wisconsin-River Falls, River Falls, WI

WORKSHOP ORGANIZERS

Douglas Marshall, Eurofins Scientific Inc., Fort Collins, CO

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