Retail Employee Training - Completing the Circle of Food Safety On-Demand Webcast

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Latest figures from CDC show no recent progress in reducing sporadic illness from Listeria monocytogenes (Lm) in spite of massive efforts by the food industry and significant commitment by federal regulators.  Lm has been repeatedly linked to retail foods like ready-to-eat deli meats. A Food Safety Director for global food safety programs, states, “Foodborne illness isn’t caused by bacteria—it’s caused by people making a mistake.” This view is also supported by Taylor (1996) who found that most food poisonings result from food handler error which may be minimized with proper transfer of training.

Cleaning a cutting board or sanitizing a floor drain is mundane, but are critically important.  Proper motivation and training of employees and managers is vital to keep consumers safe.  Foodborne illnesses devastate the lives of Americans and take a significant economic toll.  CDC estimates foodborne illness costs the U.S. economy $7 billion dollars a year, Lm is responsible for one-third.

Learning Objectives:

  • Participants will learn how to design effective training and teach employees about sources and the persistence of microbial pathogens in RTE foods to apply control measures for reducing those pathogens.
  • Participants will understand, through supporting data for the NIFA/FDA quantitative risk assessment modeling of Listeria monocytogenes, the importance of risk assessment in regulations affecting detail foods
  • Intended Audience:

    • Product Developers
    • Company Management 
    • Sales & Marketing Personnel
    • Plant Production Personnel
    • Quality Assurance Managers and Supervisors
    • Food Safety Specialists
    • Product manufacturers
    • Research Staff 
    • Regulators
    • Academics
    • Students

    Learning Level:  Beginner, Intermediate, and Advanced

    List Price:$75.00
    Member Price:$55.00


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