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

Central Time
23 Jan 2021

Cancellation Policy
• 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.

DAY 1: Tuesday July 9, 2019 8:00 AM- 5:00 PM
7:45 am – 8:00 am Registration
8:00 AM- 8:45 AM Course Begins:  Welcome and Introduction to the Course
8:45 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 July 10, 2019 8:30 AM- 5:00 PM
8:30 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- 2:15 PM: Session 6 MAINTAINING AN ENVIRONMENTAL PROGRAM

·       Program Management

·       Data management and interpretation of results

·       Corrective actions

·       Communication strategies
2:15 PM- 2:30 PM BREAK
2:30 PM- 3:15 PM Session 7 Responding to a Positive Result 
3:15 PM- 4:00 PM
Session 8		  

Sanitation Verification
4:00 PM- 5:00 PM REVIEW: FDA Listeria Guidance for Ready-To-Eat Foods
  • July 9, 2019 - July 10, 2019
    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 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.

These 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, major source for pathogen contamination of ready-to-eat foods, will be emphasized.

**Space is limited. Registration will close once maximum capacity of 23 has been met. 

To be placed on waiting list, please contact Margaret Ciaccio (margaret.ciaccio@mxns.com).

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

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

Event Contact

Event Contact

When
  • Tuesday July 9th, 2019 - Wednesday July 10th, 2019
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences

312-938-5351

Jill Gifford

National Food Entrepreneur Program Manager

The Food Processing Center University of Nebraska-Lincoln

402-472-2819