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.
Taught by Antonio Munguia, Safe Food Alliance, and Vikrant Duta, BioMerieux Inc., this course will give you an introduction to the most significant concerns caused by microorganisms in food. The instructors will describe the organisms responsible for foodborne diseases, spoilage, growth factors, and intervention strategies for your facility. You will also gain a thorough understanding of the history of food safety, current regulations, and food safety fundamentals.
If you are new to food safety or need a refresher, this is the academy course for you.