Penn State course to help food processors combat listeria

A new online course from Penn State Extension aims to give food processors the tools and knowledge to control Listeria monocytogenes.

The self-paced course, featuring seven sections along with readings, videos and knowledge-check questions, covers strategies for preventing contamination, including cleaning and sanitation procedures and environmental monitoring programs. It provides a detailed look at USDA and Food and Drug Administration regulations as well as real-life case studies.

Participants will learn to:

• identify defining characteristics and sources of Listeria monocytogenes
• explain the risk associated with Listeria monocytogenes contamination in ready-to-eat foods
• describe sanitary design elements that help control Listeria monocytogenes
• describe the components and goals of an environmental monitoring program
• explain relevant FDA and USDA regulations, focusing on compliance and risk mitigation
• implement Current Good Manufacturing Practice (CGMP) regulations

The course provides credit toward Penn State’s Food Science Certificate program.

More information is available online.