Ready-to-eat Foods: Pathogens of Concern and Intervention Controls 2015
04 Nov 2015
Online Event
Key Topics
Identification of sources of contamination
follow-up action as a result of detection of pathogenic organism. Specific food sector issues would also be discussed
General operation issues
Recognizing and reducing risks of contamination
Measures to verify control of pathogens
Elimination of niche environments
Assessment of individual production lines
Environmental monitoring programs
Issues specific to particular sectors
Shelf-Life
Who should Attend
Attendees from:
Food Processors and Manufacturers
Production Managers
Owners of SMEs
HACCP Coordinators
QA & QC Managers
Food Scientists and Technologists
Microbiologist and Food Processing Engineers
Catering Managers
Hygiene Managers
Government Food Inspectors
Past Events
Ready-to-eat Foods: Pathogens of Concern and Intervention Controls 2015 - 04 Nov 2015, Online Event (55014)
Ready-to-eat Foods: Pathogens of Concern and Intervention Controls 2026
Important
Please, check "Ready-to-eat Foods: Pathogens of Concern and Intervention Controls" official website for possible changes, before making any traveling arrangements
