Three Food Safety Courses to take in 2017

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It’s clear that creating an enhanced food safety culture is at the top of the priority list industry-wide for 2017.

The increase in regulatory measures, including FSMA, has produced an environment where organizations are starved for better insight, preparation and execution.

Food industry professionals and organizations can attack these issues and significantly reduce risk in food production and retail facilities through education. Food courses help create a more educated and equipped workforce, and Chestnut Labs offers food safety training courses designed to meet these needs within the food industry.

Take note of these three upcoming food safety courses, and contact us with any questions about how your workforce can engage with us through any of our professional services.


M102Basic Food Microbiology with lab

This is where it all starts. The Basic Food Microbiology course is designed for non-science majors and introduces students to microorganisms. The course content begins with a general overview of microorganisms and transitions into more specific content related to bacteria and pathogens that appear in food.

Basic Food Microbiology also includes an exercise for evaluating facility processes as potential points for increasing or decreasing the microbial load in various foods. Additionally, an extended lab exercise (quantitative testing) offers hands-on experience that takes learning to the next level. The educators for this course are Dr. Mary Bandu, Director of Technical Services, and Matt Oltman, Lead Research Microbiologist.

Suggested for:

  • Laboratory Supervisors
  • QA Personnel/QA Team Leads
  • Sanitation Personnel
  • Equipment Manufacturers
  • Operations Personnel

Dates Offered: March 7-8, 2017


M201Advanced Food Microbiology: Pathogen Testing

This course is designed for students that have completed Basic Food Microbiology and the quantitative lab, or have already had experience with microbiology in a laboratory setting. The primary focus of the course is pathogenic microorganisms in food. 

This advanced course includes 2.5 days of exercises in a lab setting including Polymerized Chain Reaction (PCR) testing for Listeria spp. Students will also explore manufacturing quality and food safety concepts. The educators for this course are Mary Bandu and Matt Oltman.

Suggested for:

  • QA Managers
  • Food Safety Leads/Managers
  • Senior Laboratory Staff

Dates Offered: April 25-27, 2017


M202—ADVANCED FOOD MICROBIOLOGY: CHALLENGE AND SHELF LIFE STUDIES; CCP VALIDATIONS

This 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 provides two days of exercises in a lab setting, including the construction of death curves, factors influencing shelf life and microbial growth and an understanding of how, when and why CCP Validations should occur.

The educators for this course are Mary Bandu, Matt Oltman and Dr. Haiping Li, Director of Microbiology and Regulatory Affairs.

Suggested for:

  • FSPCA Qualified Individuals
  • Food Safety Managers/Leads
  • R&D Personnel
  • Senior Laboratory Personnel

Dates Offered: May 9-11, 2017

Bryce Wilks