Management and Control of Pathogens (Listeria, Salmonella, E. coli O:157:H7 and STEC)

This course provides detailed information on the design of RTE areas and the effective sanitation of sensitive equipment used in the production of ready-to-eat products. The course also provides a format for the design, development and implementation of an effective Listeria monitoring program that meets government regulatory requirements. It also discusses the latest scientific and technical information to effectively control Listeria in the plant environment.

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