Chestnut Labs will be at booth #110 at the 2017 International Whey Conference.
The Advanced Food Microbiology: Pathogen Testing course is designed for students that have completed M102 or have some experience with microbiology in a laboratory setting.
The Advanced Food Microbiology: Challenge Studies and Shelf Life Studies course is designed for students that have completed Basic Food Microbiology and Advanced Food Microbiology or have advanced experience with microbiology in a laboratory setting.
The Advanced Food Microbiology: Challenge Studies and Shelf Life Studies course is designed for students that have completed Basic Food Microbiology and Advanced Food Microbiology or have advanced experience with microbiology in a laboratory setting. The primary focus of the course is pathogenic microorganisms in food. The course includes two days of exercises in a lab setting, including construction of death curves.
What should food companies know about the five most-feared pathogens that can occur in dairy foods? Absolutely everything they can, including how and why they occur, and preventive measures for how to avoid them.
The 2017 Pet Food Safety Workshop, set for October 3-4, 2017, is designed for pet food industry professionals with food safety responsibilities, including managers and technicians in quality assurance and control, sanitation, operations and maintenance. Join us at the Embassy Suites in Kansas City, Missouri near the airport for this dynamic learning opportunity.
When food safety issues occur in food production facilities, some string of dominoes have fallen to cause them. The shapes and sizes of those domino trails vary by organization, but they are always there.
Chestnut Labs' team of food safety experts and instructors will present "Advanced Food Microbiology (M201)" with course content centering on pathogen controls, testing and preventive programs.
The Basic Food Microbiology course is designed for non-science majors and introduces students to microorganisms.
Think you know pathogens? Take this quiz to test your knowledge about the basics of some commonly occurring pathogens which can cause food borne illness and negatively impact food production companies.
Food production facilities are often expanded or reformatted, requiring construction in portions of the facility while operations continue.These construction projects add hazards and headaches to the production process, and measures must be in place to limit risks and liabilities for the producing companies.
Pathogen Environmental Monitoring (PEM) is among the most important components to a robust food safety program. If pathogens are re-occurring in your production facility, your entire operation is compromised from a safety standpoint.