Participants will have the opportunity to practice identifying and sampling from high-risk sampling locations in an operational food processing facility and gain insight into topics such as:
Use of hygienic indicators, such as ATP or indicator microorganisms, to verify cleaning and sanitizing procedures
Use of pathogen sampling plans, exploring microorganisms like 
Listeria monocytogenes
 and 
Salmonella
Learn the necessary components of a written monitoring plan
Identify sampling tools and practice sampling techniques
Track and interpret sampling results and corrective actions
Develop a mock plan using an active processing facility
Information Source: Food, Bioprocessing & Nutrition Sciences | eventbrite

Wake County

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Raleigh

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Thời gian:	Jun 12, 2025 (UTC-4) ENDED
Địa chỉ:	Department of Food, Bioprocessing and Nutrition Sciences

Environmental Monitoring for Food Processors: Hands-On Workshop | Department of Food, Bioprocessing and Nutrition Sciences

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