Introduction to Environmental Monitoring and Sanitation (Virtual Course)

Central Time
5 May 2021

• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

Click here to view the course agenda.


  • July 14, 2021 - July 16, 2021
    10:00 am - 2:30 pm

Understanding the microbial condition of your plant and having a strong sanitation program in place is important to the overall success of your food safety system. In this course, students will be learn about microorganisms of concern in the food processing environment and be introduced to the basic concepts of environmental monitoring. Students will also be introduced to the regulatory requirements for sanitation, the running of sanitary operations as well as hygienic considerations and methods of cleaning and sanitizing.

This course will be presented over three consecutive days:

  • July 14, 2021: 10 am – 2:30 pm Central
  • July 15, 2021: 10 am – 2:30 pm Central
  • July 16, 2021: 10 am – 2:30 pm Central

Requirements:

  • Computer with strong internet connection and working microphone and camera

For questions contact margaret.ciaccio@mxns.com

Registration Item

Course Fee: $795.00 (USD)

Cancellation Policy

Course Schedule

Presenters

Jeff Lucas
Jeff Lucas, M.AG.
Sr. Director of Technical Services, Mérieux NutriSciences

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

When
  • Wednesday July 14th, 2021 - Friday July 16th, 2021
    10:00 am - 2:30 pm