Penn State Offers Course to Assist Food Processors in Controlling Listeria

UNIVERSITY PARK, Pa. — Foodborne illness outbreaks and food recalls have occurred with troubling frequency in recent times, according to Penn State Extension food safety experts, who noted that one foodborne pathogen, Listeria monocytogenes, has been of particular concern. 

To help food processing operations reduce risk, Penn State specialists have created an online, self-paced course designed for managers, supervisors, sanitation workers and line operators who want to gain a better understanding about this important foodborne pathogen and how it can be controlled. 

The six-hour course covers important topics relevant to food operations, including: 

• Characteristics and sources of Listeria monocytogenes. 
• The risk associated with Listeria monocytogenes contamination in foods, including ready-to-eat foods. 
• Practices and procedures for controlling Listeria monocytogenes. 
• The importance of an environmental monitoring program for verifying control. 
• Compliance to relevant Food and Drug Administration and U.S. Department of Agriculture regulations. 

To demonstrate training concepts in specific applications, the course also utilizes multiple case studies highlighting issues faced by food operations in controlling Listeria. 

The course is applicable to any operation where Listeria can be considered a risk, including food processing facilities, distribution centers and food service operations. 

The registration fee is $129. Register three or more people to receive a group discount. 

More information is available on the Penn State Extension website at https://extension.psu.edu/listeria-control-in-food-operations.