Food processing, handling and storage facilities can create conditions that allow microorganisms to become established and thrive. Though most microorganisms in these environments are abundant, natural and harmless, some have the potential to cause foodborne illness if they contaminate food products. Identifying niche locations and hotspots that house these microorganisms through both routine and investigative environmental programs is critical for producers of ready-to-eat foods and raw agricultural commodities. This two-day workshop is intended to provide you with knowledge and best practices on developing and implementing an effective Pathogen Environmental Monitoring (PEM) program in ready-to-eat and raw agricultural commodity handling and processing food industry. 

This hands-on training will introduce you to environmental foodborne pathogens, teach you how to collect swabs, walk you through case studies from the industry, provide guidance on establishing and designing a PEM program, and through small working groups provide you with opportunities to discuss effective controls and corrective action steps.

Presented by the Food Innovation Center. For more information about the upcoming Food Safety Trainings at the OSU Food Innovation Center visit: fic.oregonstate.edu.