Listeria Management for the Produce Industry: A Mentored Cohort Certificate Program

Registration has been closed and is capped at 18 students to create an optimal student/trainer ratio.

The control of Listeria monocytogenes in fresh produce packinghouses and fresh-cut processing facilities remains a key challenge for the industry, and it is subsequently one of the leading subject areas where members seek individual support from the IFPA Food Safety Team.

This program, developed in partnership with AFDO and Food Safety CTS, supports produce operations in understanding the technical, regulatory and operational challenges associated with this environmental pathogen. This program is designed as a cohort experience to provide an expanded learning environment which will promote critical thinking, engaged problem solving, and peer-to-peer coaching. The virtual course is made up of eight online modules and four live-online sessions.

This cohort is sponsored by:

Neogen Corporate Logo

Developed in partnership with AFDO and Food Safety CTS.

Week 1: Module #1: Introduction and Background of Listeria
Week 2: Module #2: Listeria in the Growing Environment & Live Online Session #1
Week 3: Module #3: Packinghouse and Fresh Cut Vulnerabilities
Week 4: Module #4: Evaluating Sanitary Design and Processes & Live Online Session #2
Week 5: Module #5: Sanitation Program
Week 6: Module #6: Designing an Environmental Monitoring Plan (EMP) & Live Online Session #3
Week 7: Module #7: Response to Listeria Detection
Week 8: Module #8: Regulatory Action & Live Online Session #4

Live-Online Sessions

Feb. 7
Feb. 21
Mar. 6
Mar. 20

Trainers/Mentors

Sergio Nieto-Montenegro, Food Safety Consulting & Training Solutions, LLC
Joan Rosen, JC Rosen Resources
Gretchen Wall, IFPA Food Safety & Quality Director

Who Should Attend

Primarily Packinghouse and fresh-cut employees, new to Listeria monocytogenes prevention and risk management

Pricing

IFPA Member: $1,495
Non-Member: $1,995

Cancellation Policy

Cancellations must be submitted no later than 30 days prior to the start date of the selected seminar to be issued a refund, less a $75 cancellation fee. Due to the unique nature and limited size of this course, cancellations made less than two weeks will not be issued a refund. Company substitutions are acceptable.

Additional Requirements

Because of the interactive nature of this virtual workshop, participants should have working cameras and microphones.

Contact Alison Saltzmann to add your name to the interest list for future cohorts.

Alison Saltzmann

Food Safety Support Coordinator

+1(202)303-3401 Email Alison Saltzmann