18 September | Online training
Course outline
Introduction to Listeria monocytogenes; those most at risk; notable incidents and recalls with lessons learned; Listeria in food safety law and microbiological criteria; monitoring and testing from sampling to reporting; interpreting results and taking action; principles of prevention and control with focus on hygiene, harbourage and cross contamination; cleaning, disinfection and incident preparedness; frequently asked questions.
Who should attend
Designed for Quality, Technical, Production and Hygiene professionals responsible for Listeria management in food manufacture; also suitable for auditors seeking a refresher.
Book your place here.
