Applied Food Safety Microbiology Training Microbial control programs play a key role in controlling spoilage, toxigenic, and pathogenic microorganisms in a variety of raw and finished food products. Food Drug and Administration (FDA), United States Department of Agriculture (USDA) and Food Safety Modernization Act (FSMA) regulations, audit programs, and customer requirements are driving the need for food processors to develop sound microbial control programs that address microbial issues in their products. 

Unfortunately, many food processors lack qualified professionals who are capable of addressing or controlling foodborne pathogens, assuring the safety of finished food products. 

This course aids food processors in gaining knowledge of the latest microbiological food safety issues that affect their products, as well as developing and implementing effective control programs assuring food safety. 

Besides implementing an efficient food safety program, this training will enable food processors to explore new markets, particularly a more lucrative and profitable food market beyond the county and state limits. 

Small and medium-scale fruit, vegetable, and meat processors are encouraged to attend this free training sponsored by the Missouri Department of Agriculture. Participants will acquire a basic food safety microbiology knowledge and will be able to address common micro issues using an environmental monitoring program and preventive control strategies. 

Target audience: small and medium-scale food (fruits, vegetables, canners, & meat) processors, quality assurance and quality control personnel, line supervisors, operators, sanitation supervisors, quality managers, farmers doing businesses in farmer's market, canning professionals, and managers.  

Duration: 1.5 days 

Registration cost: Free

Contact: Kantha Channaiah, lchannaiah@missouri.edu, 573-882-2673