Rutgers HACCP training courses brochure 2009

New Jersey Agricultural Experiment Station Office of Continuing Professional Education Food Safety Microbiology March 9 - 11, 2009 Better Process Control School Aseptic Only March 2 - 3, 2009 FOOD SAFETY MICROBIOLOGY March 9, 10 and 11, 2009 $875... More

New Jersey Agricultural Experiment Station Office of Continuing Professional Education Food Safety Microbiology March 9 - 11, 2009 Better Process Control School Aseptic Only March 2 - 3, 2009 FOOD SAFETY MICROBIOLOGY March 9, 10 and 11, 2009 $875 before 2/23/09; $925 after; $825 multiple Course Code: LF0401CA09 Microbial contamination can occur at almost any point in the process of food production, storage or preparation. To prevent it, you need to understand why and how microorganisms develop in food and how to eliminate them. In our three-day course, learn the specifics that commonly cause food borne illness; the factors that influence the growth and inactivation of microbes and how to detect those microorganisms rapidly. Featured Course Topics Include: • Environmental factors that influence the growth of pathogens and spoilage organisms in food systems • Updates on the current notorious food pathogens appearing in national headlines • The tools you need to establish an Less