$245 USD
(GMPs) in Food Manufacturing Facilities to Control Listeria
This course explores the critical role of GMPs in managing and mitigating risks associated with Listeria monocytogenes (Lm) in food production facilities.
Overview
After completing this course, you will be able to recognize the:
- Key elements of GMPs with special reference to the risks associated with the presence and growth of Listeria monocytogenes (Lm) in food production facilities
- Importance of implementing GMPs effectively to prevent and control the introduction and growth of Lm in food production facilities
- Role of personnel behaviors/practices and management in implementing effective GMPs in food production
- Role of key production policies and procedures in implementing effective GMPs in food production
- The critical importance of controlled use of water in the facilities to mitigate Lm-related risks
Read full overview
Instructor
This course is offered in partnership with International Food Protection Training Institute (IFPTI) and American Frozen Food Institute (AFFI).