Designing a Sampling and Testing Plan Training
Despite the fact that testing is not a food safety control measure, many companies conduct finished product or raw material testing. However the number of samples that should be taken, what to test for, method to use, and what to do if you get a positive aren’t always well understood. The all-new Designing a Sampling and Testing Plan Training will answer these questions. This one day training, designed specifically for the fresh produce industry, will review the basics of microbiology, describe different method platforms and the method validation process, the statistics behind sampling, lab accreditation, and legal ramifications.
To receive updates on when new courses are announced, please reach out to Katie McGowan at 202-303-3402.