Fundamentals of HACCP & Listeria Management
- To bring the participants up to date on the sources of the half dozen key pathogens that can cause food contamination and particularly the most dangerous one, listeria, and how to prevent this contamination
- To bring the participants up to date on their HACCP system, what should be included, and updates that may be required
- To provide an overview of the industry food safety programs and the requirements that may be required to implement them
- To provide an opportunity for people with food safety responsibilities in various companies to exchange ideas.