Furthering Food Safety Workshop

Event Update: As of March 19, 2020, this event is scheduled as planned. We are monitoring changes and will update this page if things change.   

Improve safety, save money. Be in control.

Ensure your organization's food production viability, safety, and time efficiency. Step-by-step, hands-on instruction will teach you how to detect food-borne pathogens. You'll learn unique, rapid detection techniques based on cutting-edge research.

The two-day workshop is intended for small to medium-sized businesses who are currently sending out samples for testing.

UW-Stout food science faculty experts will teach you best practices to implement at your facility/methods/processing lab.

You are encouraged to bring food, water, or environmental samples to test within our controlled lab.

Registration includes light breakfast and lunch.
One attendee - $950.00.
Two attendees from the same company - $800/person.
Three attendees from the same company - $750/person.

Who should attend?

• Individuals involved in food processing and safety at all levels:QA/QC managers/technicians, production managers, lab technicians, safety compliance officers.
• Those who need to understand levels of microbial contamination in their water and ingredients.
• Those who need to monitor environmental pathogens in preparation for Food Safety Modernization Act (FSMA).
• No formal training in microbiology is needed.

Course Outcomes:

• Gain unique, easy-to-use microbiological techniques for isolating and enumerating microorganisms of public health concern such as Listeria, Salmonella, E. coli and Vibrio, including adjusting testing schedules to accommodate the seasonal nature of pathogens.
• Understand, conduct and properly interpret testing results and isolation techniques for foodborne pathogens through molecular and rapid detection using conventional FDA and USDA methods, as well as PCR, Real-Time PCR, chromogenic media, biochemical assays, and the Bacteriological Analytical Method.
• Apply the best intervention for controlling the growth and contamination of an organism based on variety of factors and make improved data-driven decisions through the development of enhanced process/testing protocol, workflow, lab and safety skills.
• Understand biochemical principles of selective and chromogenic media to avoid false positive readings test water quality using filtration methods, and learn how to verify post -cleaning and sanitation.

Course Description and Lab Schedule:

This two-day workshop will provide insight into the most recent developments of spoilage, microorganisms, foodborne pathogens, and contaminants that may occur in a food plant environment. The course is delivered in a laboratory environment and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees develop a detailed understanding of the methods used to isolate important spoilage microorganisms and foodborne pathogens as well as the role of the food microbiologist/processors in ensuring safe food products.

The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens such as Listeria, Salmonella, Vibrio, E. coli/Coliforms, O157:H7, spoilage, yeast/molds and lactic acid bacteria and unknown microorganisms.

Day 1

8:00 - 10:00am   Sampling Methods-Food vs. Environmental Samples, Dilution & 
                              Pre-enrichment
10:00 - 12:00pm APC, E. coli/Coliforms, Yeast/Molds, Lactic Acid Bacteria, Staphylococcus
1:00 - 2:30pm     Membrane Filtration and MPN Techniques for Water Samples
2:30 - 4:00pm     API 20E Assay for Salmonella ID
4:00 - 5:00pm     Listeria and Salmonella Chromogenic/Selective Culture Media & Antibiotics

Day 2

8:00 - 9:30am     Conventional PCR and Gel Electrophoresis
9:30 - 10:30am   Rapid Check Listeria ID
10:30 - 2:00pm   Interpretation of Chromogenic Culture Media for Salmonella and Listeria ID
1:00 - 2:00pm     Real Time-PCR for Listeria ID
2:00 - 3:30pm     Interpretation of API 20E results
3:30 - 4:00pm     How to Help Your Company Survive a Food-Borne Illness Outbreak
4:00 - 4:30pm     Awarding of Certificates and Course Wrap-up