University of Nebraska- Lincoln & Mérieux NutriSciences: Environmental Monitoring Hands-on- Training Workshop

Central Time
31 Oct 2017
100

Full Refund if requested before 7 days (one calendar week) of the course. Transfer of funds to another course if within 7 days.

DAY 1: Tuesday November 7th, 2017 8:00 AM- 5:00 PM
8:00 AM- 8:30 AM Introduction to the Course
8:30 AM – 10:00 AM Session 1 THE ENVIRONMENT AND MICROORGANISMS AND CONCERNS IN THE FOOD PROCESSING ENVIRONMENT

·         Introduction to microorganisms in foods

·         Growth of microorganisms: The basics

·         Growth factors in the food processing environment

·         Sources of microorganisms in the food processing environment

10:00 AM- 10:15 AM BREAK
10:15 AM- 12:00 PM Session 2 INTRODUCTION TO ENVIRONMENTAL MONITORING

·         Environmental monitoring

·         Types of environmental monitoring

·         Indicator vs. pathogen testing

·         Selecting limits and establishing microbiological criteria

·         Challenges to environmental monitoring

·         Monitoring based on type of operation

12:00 PM- 1:00 PM  LUNCH
1:00 PM – 2:30 PM 
Session 3

 

DESIGNING A COMPREHENSIVE ENVIRONMENTAL MONITORING PROGRAM

·         Factors to consider in developing an environmental monitoring program

·         Techniques

·         Sampling

·         Site Selection

·         Frequency

·         Dry Facilities

·         Wet Facilities

2:30 PM- 2:45 PM BREAK
2:45 PM- 4:00 PM PILOT PLANT ACTIVITY 1

Identification of Zone 1, 2, 3, and 4 swabs sites

4:00 PM- 5:00 PM GROUP REPORTING OF PILOT PLANT ACTIVITY 1
DAY 2: Wednesday November 8th, 2017 8:00 AM- 5:00 PM
8:00 AM- 9:15 AM Session 4 ROOT CAUSE ANALYSIS

·         Root cause analysis basics

·         Prevention vs. correction

·         Non-conformances

 9:15 AM- 10:30 AM Session 5 RESPONDING TO A POSITIVE RESULT

·         Investigational sampling elements and process

·         Conducting the investigation

·         Elements of corrective action

·         Response to positives

10:30 AM- 10:45 AM BREAK
10:45 AM- 12:00 PM PILOT PLANT ACTIVITY 2

Seek & Destroy Exercise: Identification of Growth Niches

12:00 PM- 1:00 PM LUNCH
1:00 PM- 1:30 PM GROUP REPORTING OF PILOT PLANT ACTIVITY 2
1:30 PM- 2:30 PM
Session 6
MAINTAINING AN ENVIRONMENTAL PROGRAM

·         Program Management

·         Data management and interpretation of results

·         Corrective actions

·         Communication strategies

2:30 PM- 2:45 PM BREAK
2:45 PM- 3:45 PM
Session 7
TRAINING YOUR TECHNICIAN ASEPTIC TECHNIQUES

·         Aseptic techniques

·         Elements of aseptic techniques

·         Importance of employee hygiene and protective gear

·         Sample collection

·         Sampling procedures

·         Transportation of samples for analysis

·         Sample analyses

 

3:45 PM- 4:00 PM PILOT PLANT ACTIVITY 3

Swabbing Demonstration

4:00 PM- 5:00 PM REVIEW: FDA Draft Guidance for Industry: Control of Listeria monocytogenes in Ready-To-Eat Foods
  • November 7, 2017 - November 8, 2017
    8:00 am - 5:00 pm

Understanding the microbial condition of your plant is key to the overall success of your food safety system. The University of Nebraska-Lincoln and Merieux NutriSciences have teamed together to provide a unique training opportunity.  Together they will provide classroom instruction and hands-on training in the University’s pilot plant for those individuals looking to develop or expand their knowledge in pathogen and indicator-organism environmental monitoring programs.

“Recent outbreaks have created a unique need for training participants to develop hands-on knowledge in the development and management of environmental monitoring programs” Locations in equipment where product entrapment could occur leading to growth niche development – a major source for pathogen contamination of ready-to-eat foods will be emphasized.

Recent events in the US have created a need to revisit the basics of environmental monitoring while providing advanced instruction in investigation techniques.  Deadly pathogens like Salmonella and Listeria monocytogenes shows up in food production facilities where post-cooking contamination of product occurs when product is exposed to the facility environment and processing equipment.

Companies are showing a renewed interest in evaluating their environmental control programs regardless of the pathogen of concern and to meet the increased regulatory scrutiny.

 

Location

Venue:  

Address:
Food Processing Center, 1901 N 21 ST, Lincoln, Nebraska, 68588, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule

Presenters

David J. Evanson
David J. Evanson
EVANSON MICROBIOLOGICAL SERVICES, LLC.
ST. JOHN, IN

David J. Evanson has 35 years of laboratory management, food testing and plant assessment experience. Dave is owner and principal of Evanson Microbiological Services, LLC. He retired from Silliker, Inc., a Mérieux NutriSciences company, in 2012. His most recent role was Corporate Vice President of Quality, overseeing a global network of 73 ISO 17025 accredited laboratories in 18 countries. Principle responsibilities encompassed laboratory operations including quality systems, laboratory processes, advanced testing technologies and LIMS. As a member of the Corporate Executive Committee he was responsible for senior level management activities involving budget and strategic planning. During his tenure, Mr. Evanson led the company’s selection of new laboratory sites, developed innovative laboratory designs, and oversaw numerous renovations. He also participated in due diligence activities related to acquisitions. He has developed and instructed numerous educational programs, courses and workshops. He has also developed and presented numerous webinars to the industry. Topics included principles of food microbiology, good laboratory practices, quality systems, environmental monitoring and method validation. David has consulted in a variety of food industry segments related to food safety including system pre-assessment, microbial risk assessment, environmental monitoring, food contamination and spoilage investigations, due diligence and process validation support. In the mid-1990’s, Mr. Evanson assisted the Food Laboratory Accreditation Working Group (FLAWG) in the development of groundbreaking accreditation criteria for U.S. food testing laboratories. Under his leadership, Silliker, in 1998 became the first network of laboratories nationwide to be accredited to ISO Guide 25 (subsequently becoming ISO 17025) and has since been involved with hundreds of assessments, including international events. Mr. Evanson is a member of International Association for Food Protection, AOAC International, Institute of Food Technologists, and American Association for Laboratory Accreditation. Additionally, he is a member of the A2LA Accreditation Council and also serves on the American Association for Laboratory Accreditation Board of Directors. Industry wide, Mr. Evanson has written and lectured extensively on a wide range of food science, food microbiology, and laboratory quality system topics. He holds a Bachelor of Science in Biology from the University of Illinois (Chicago), a Master’s in Microbiology from the Illinois Institute of Technology a MBA from the Keller Graduate School of Management and is a Certified Food Scientist with IFT.

Jeff Lucas
Jeff Lucas, M.AG.
TECHNICAL DIRECTOR, SILLIKER, INC.
EDUCATOR AND CONSULTANT

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.

Hotel

University of Nebraska- Lincoln, NE- The Graduate Hotel
141 North 9th Street
Lincoln, NE 68508
402-475-4011
Mérieux NutriSciences Room Rate: $114 per night
Reference University of Nebraska Environmental Training Workshop for Discount

Event Contact

Event Contact

When
  • Tuesday November 7th, 2017 - Wednesday November 8th, 2017
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences

312-938-5351

Jill D. Gifford

National Food Entrepreneur Program Manager

University of Nebraska- Lincoln

402-472-2819