Learn easy, verifiable, rapid detection techniques you can use in-house. Designed for small to medium sized businesses.
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Tuesday, January 8th to Thursday, January 10th, 2019
Who should attend?
- Food processors with no formal training in microbiology.
- Individuals involved in food processing and safety at all levels: QA/QC manager/technician, production manager, lab technician, 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).
Purpose and Expected Outcomes:
- Learn conventional and rapid microbiological techniques for isolating and enumerating microorganisms of public health concern.
- Understand how to interpret testing results with no false positive readings.
- Decide the best approach depending on your target samples, lab facility and budget.
- Decide what intervention actions are needed to control the growth and contamination of a particular organism.
- Develop a detailed understanding of the molecular and conventional methods used to isolate foodborne pathogens.
- Increase your confidence in making data-driven decisions based on your testing protocol and lab skills.
- Understand the role of QA manager/supervisor in ensuring safe food products.
Benefits:
- Learn easy-to-use, inexpensive, reliable methods of detecting Listeria, Salmonella, E. coli, and Vibrio and other pathogens that you can use right in your facility.
- Understand and conduct rapid detection techniques for foodborne pathogens (PCR, Real-Time PCR, chromogenic media, and biochemical assays).
- Learn step-by-step, hands-on techniques from enrichment to separation of target pathogen cells using conventional (FDA vs. USDA) methods.
- Understand biochemical principles of selective and chromogenic media to avoid false positive readings.
- Learn quantification methods for spoilage, beneficial and pathogenic microorganisms.
- Test water quality using filtration method.
- Learn the principles of intrinsic and extrinsic parameters to control growth of spoilage and pathogenic microorganisms in food.
- Learn principles of isolation of foodborne pathogens and easy translation of conventional Bacteriological Analytical Method.
- Understand how Listeria and Salmonella can be environmentally driven and verify post-cleaning and sanitation.
Registration:
The fee for this 3-day workshop which includes all your workshop materials, instructors, breakfast and lunch is $950.
Lodging and Parking:
Workshop attendees are responsible for their own transportation to the campus and hotel reservations. The following hotels are located within a short driving distance from the campus:
Cobblestone Inn & Suites (within walking distance from the campus)
149 Main Street East
Menomonie, WI 54751
715.233.0211
Best Western Plus
320 Oak Avenue
Menomonie, WI 54751
715.235.5664
Hampton Inn and Suites
2017 Stout Street
Menomonie, WI 54751
715.232.3030
Upon registration you will be provided with a parking permit to park in Lot #29. Please display the permit in your front window at all times. Parking is not allowed overnight in campus lots. Find the campus map here: http://www.uwstout.edu/guide/index.cfm.