HACCP and the Control of Listeria Workshop

  • 15 Jan 2018
  • 9:00 AM (AST)
  • 17 Jan 2018
  • 4:00 PM (AST)
  • Moncton, Prestige Executive Center, 500 St. George Blvd.


Registration is closed

  This HACCP training course conducted by BIO|FOOD|TECH is a comprehensive three day course covering all aspects of the Hazard Analysis Critical Control Point (HACCP) concept as it relates to all sectors of food processing. Covers the requirements for Canadian QMP and FSEP programs. This is a hands on course with 50 % of the course time spent preparing a HACCP plan for a product chosen by the participants.


  • Ebo Budu-Amoako, Ph.D., Senior Microbiologist
  • Jim Landrigan, P.Eng., M.B.A., Technical Advisor

Topics Covered

1) Introduction to HACCP
2) Hazards
3) Prerequisite Programs with emphasis on the control of Listeria
4) Product formulation to prevent the growth of L. monocytogenes
5) Treatment of products to destroy viable cells of L. monocytogenes
6) Ingredient and Raw Materials
7) HACCP Plan with emphasis on the control of Listeria
8) Environmental Monitoring to detect locations that harbor Listeria
9) Corrective actions if you detect Listeria species on critical surfaces or areas or in product. 

Click for more; HACCP and the Control of Listeria Workshop.pdf


Food & Beverage Atlantic

36 Albert Street, Moncton, NB, E1C 1A9

(506) 857-4255


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