HACCP and the Control of Listeria Workshop July 17, 18 & 19, 2023

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HACCP and the Control of Listeria Workshop July 17, 18 & 19, 2023

A hands-on workshop-understanding food safety hazards and how to control them with a Hazard Analysis Critical Control Points (HACCP) plan.

By Ebo Budu-Amoako & Jim Landrigan

When and where

Date and time

Mon, Jul 17, 2023 9:00 AM - Wed, Jul 19, 2023 3:30 PM ADT


BioFoodTech 101 Belvedere Avenue Charlottetown, PE C1A 6B3 Canada

Refund Policy

Contact the organizer to request a refund.

About this event

  • 2 days 6 hours
  • Mobile eTicket

Recent high-profile recalls have put a spotlight on the risk of Listeria monocytogenes contamination in ready-to-eat (RTE) food manufacturing facilities. This workshop is intended to build knowledge and communicate best practices for industry and responsible staff.

The workshop covers all the relevant prerequisites and Hazard Analysis and Critical Control Points (HACCP) principles to ensure the implementation of a food safety management system. The content is based on the core principles of Listeria pathogen control developed by Health Canada and is intended to help identify focused practices which are critical to effective Listeria control in a HACCP system. The course runs over 3 days and includes a blend of presentations and facilitator-led practical sessions. The course satisfies the training requirements for BRC and SQF.

Topics Covered:

1) Introduction to HACCP

2) Hazards

  • Biological
  • Chemical
  • Physical
  • Allergens
  • Control of Hazards

3) Prerequisite Programs with emphasis on the control of Listeria

  • Components
  • Documentation

4) Product formulation to prevent the growth of L. monocytogenes

5) Treatment of products to destroy viable cells of L. monocytogenes

6) Ingredient and Raw Materials

  • Identification of ingredients that can be potential sources of Listeria
  • Ingredient control: supplier guarantee, testing, audit, verification

7) HACCP Plan with emphasis on the control of Listeria

  • Preliminary steps
  • Hazard analysis
  • Critical Control Points (CCP)
  • Critical Limits
  • CCP Monitoring System
  • Corrective Actions
  • Verification
  • Record Keeping

8) Environmental Monitoring to detect locations that harbor Listeria

  • Plan
  • Frequency
  • Collection of Samples

9) Corrective actions if you detect Listeria species on critical surfaces or areas or in product.

For More Information Contact: Ebo Budu-Amoako/Jim Landrigan

c/o BIO|FOOD|TECH, P.O. Box 2000, Charlottetown, PE, C1A 7N8

Toll free: 1-877-368-5548 Tel: 902-368-5548

E-Mail: jklandri@biofoodtech.ca

About the organizer

•    Ebo Budu-Amoako, Ph.D., Senior Microbiologist
•    Jim Landrigan, P.Eng., M.B.A., Technical Advisor

Ebo is an internationally recognized food microbiologist having worked with international organizations in world-level consulting assignments. He has developed and delivered Food Safety training in Canada and internationally for the past 15 years. Recently, he has been assisting with the development and implementation of food inspection and HACCP systems in various Caribbean countries.

As well as providing numerous training workshops on food safety and quality systems for BIO|FOOD|TECH clients during the last ten years, Jim has implemented several Food Safety (HACCP) and Quality Management (ISO 9000) programs for small to medium sized food processors. He has also developed and delivered national food safety and quality training programs for one of the largest management consulting groups in Canada. Jim was also a Sessional Instructor at Holland College and taught Strategic Crisis Management and Management of a?Diverse Workforce courses in the Applied Degree in Culinary Operations program.