Anyone involved in the management of food safety programs needs a solid foundation to be successful. Managers need to understand the nature of the products they produce, likely hazards in the facility, and how to ensure their programs are effective. In this three-hour session, we will examine historical trends in food safety and discuss the fundamental principles needed to implement effective programs.
In this Food Safety 101 Academy Course, Linda Harris, Chair of the Department of Food Science and Technology at the University of California Davis, Tom Jones, Senior Director of Analytical Services, and Jon Kimble, Senior Food Safety Manager, both of Safe Food Alliance, will provide an introduction to the most significant concerns caused by microorganisms in food. They will explain the history of food safety, current regulations, and describe the organisms responsible for foodborne diseases, spoilage, growth factors, and intervention strategies for your facility. Participants will receive a certificate upon course completion.