Listeria Control in Fresh and Minimally Processed Produce

Friday
December 4, 2015
12:00 am
Fruit Research and Extension Center, 290 University Drive, Biglerville, PA 17307

Course Details
This one day course will provide a basic understanding of Listeria with particular focus on its importance in fresh and minimally processed produce. Sources of Listeria and mechanisms for controlling it in food packing, storage, and fresh-cut processing operations will be discussed. Lectures will be presented that include principles of facilities and equipment sanitary design, wash water sanitization, cleaning and sanitizing food-contact and non-food contact surfaces, and the basics of developing a microbial sampling and testing program.

Who Should Attend
This workshop is designed for those who pack, wash, and store fresh produce (e.g. whole tree fruits, melons, leafy greens) or who further minimally process produce (e.g. sliced apples, fresh-cut salad vegetables). The information presented will be useful for individuals in plant operations, quality control, maintenance, and sanitation roles. Individuals in the vegetable freezing industry will also find it useful for preventing post blanch contamination with Listeria. Regulators and educators are also invited to attend.

Contact Information/Speakers

Luke LaBorde is an Associate Professor of Food Science in the Penn State Department of Food Science. His research interests include Listeria risk assessment and evaluation of new technologies for minimizing microbial and chemical food safety hazards in fruits, vegetables, mushrooms, and juice products. His extension activities center on food safety and sanitation curriculum development for the food industry including agricultural producers, packers, and processors of fresh and minimally processed produce. He further serves to advise food processors and potential food entrepreneurs on food safety, technology, and regulatory issues.

Martin Bucknavage is Penn State’s Senior Food Safety Extension Associate, providing training and technical support to food manufacturing and foodservice companies, as well as consumer groups in the areas of food safety, food processing, and quality management. Prior to coming to Penn State, Martin worked for over 15 years in the food industry in various technical management roles.  He has managed commercial food testing laboratories and directed the quality and R&D functions for food manufacturing companies.  He is an approved instructor by the Food Safety Preventive Controls Alliance (FSPCA), International HACCP Alliance, the Department of Homeland Security, NRA, FMI, and the NEHA.  He is also a certified SQF consultant.  He is a 2010 College of Agriculture State Laureate Award winner.  He holds a BS degree in Microbiology and an MBA from Penn State, and an MS in Food Science from Virginia Tech.

This workshop is presented by Penn State Extension.

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