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Listeria monocytogenes

Listeria Training Resources

Managing Listeria in Fresh Produce Operations: Highlights of the updated United Fresh Guidance Document
December 4, 2018 | 2:00 pm ET

The Listeria Workshop

The Listeria Workshop will bring together attendees from various food companies, including growers, shippers, packers, retailers, suppliers and food safety consultants in the fresh produce industry. The Workshop itself will feature: general sessions on sanitary design, sanitation best practices and environmental monitoring with breakout sessions, panel discussions, case studies and much more! There will also be a networking reception event on the first night of the event and will feature table top displays from various industry exhibitors!

More workshops will be announced soon. To receive updates on when new courses are announced, complete this form.  

Listeria Workshop Information

Listeria Guidance

 

FDA Guidance

Other Listeria Resources

Listeria Resources

SANITATION AND SANITARY DESIGN INFORMATION 

Free e-learning modules on Hygienic Design by 3-A Sanitary Standards, Inc. For more information, click here.

The following IFPA Sanitary Design document was created in 2003 for use by processing members in evaluating processing equipment for use in fresh-cut processing facilities. It informs processors about equipment features and assists them in choosing products that best meet their needs for proper sanitation, worker safety and processing efficiency.

The following three resources were created by Commercial Food Sanitation and represent the next evolution to the IFPA Sanitary Design guide. They are downloadable spreadsheets that can be used when purchasing equipment or evaluating a facility. There is no “right” or “cutoff” score; these are communication tools to understand the risks associated with certain designs so that the risks can be managed.

PSA “Name that Zone” Activity PowerPoint

In the PSA curriculum, the concept of zones is used to help growers identify areas that are food contact surfaces (Zone 1), next to food contact surfaces (Zone 2), in the processing area but not Zone 1 or 2 (Zone 3), and outside the processing area (Zone 4).  This tool helps reinforce how to identify these areas and begin to develop a sanitation program to meet regulatory expectations. The PowerPoint includes teaching and discussion notes for each one of the photos.