Course Schedule

Furthering Food Safety
In this Section
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Course Description and Schedule

This three-day workshop will provide insight into the most recent developments of spoilage, microorganisms, foodborne pathogens, and contaminants that may occur in a food plant environment. The course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees develop a detailed understanding of the methods used to isolate important spoilage microorganisms and foodborne pathogens as well as the role of the food microbiologist/processors in ensuring safe food products.

The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens such as Listeria, Salmonella, Vibrio, E. coli/Coliforms, O157:H7, spoilage, yeast/molds and lactic acid bacteria and unknown microorganisms.


Printable Course Schedule

Day 1 - Tuesday

7:30 AM – 8:00 AM Registration/Check-in/Breakfast–Jarvis Hall Science Wing  Lounge 256

8:00 AM – 8:15 AM Welcome and Introductions

8:15 AM – 9:00 AM Introduction to Food Microbiology –
        Conventional vs. Rapid Methods - Jarvis Hall Science Wing 247

9:00 AM – 9:45 AM Spoilage and Indicator Microorganisms

9:45 AM – 10:00 AM Break

10:00 AM – 11:00 AM Sampling Methods – Food vs. Environmental Samples

11:00AM – 12:00 PM Methods for Dilution and Enumeration

12:00 PM – 12:45 PM Lunch on Campus

12:45 PM – 1:30 PM Introduction to Yeast/Molds and Lactic Acid Bacteria

1:30 PM – 5:00 PM Laboratory sessions (See Lab Schedule)

Standard Plate Count/Pour Plates/MPN/Petri film

Aseptic Techniques/Sample Preparation and Enrichments

Day 2 - Wednesday

7:30 AM Light Breakfast Jarvis Hall Science Wing Lounge 256

8:00 AM – 10:30 AM Salmonella Isolation – USDA vs. FDA

10:30 AM – 10:45AM Listeria Isolation – USDA vs. FDA

12:00 PM – 1:00 PM Lunch on Campus

1:00 PM – 5:00 PM Laboratory Sessions

ID of Unknown Bacteria, Salmonella, Listeria and Staphylococcus

Day 3 - Thursday

7:30 AM Light breakfast Jarvis Hall Science Wing Lounge 256

8:00 AM – 9:45 AM Principles of Biochemical ID for Pathogen Detection

9:45 AM – 10:00 AM Break

10:00 AM – 12:00 PM DNA Based ID methods for Pathogen Detection

12:00 PM – 1:00 PM Lunch

1:00 PM – 1:00 PM Laboratory Session – Molecular Techniques

3:00 PM – 4:00 PM Rapid Detection Methods

4:00 PM – 4:30 PM How to Help Your Company Survive a Food-Borne Illness Outbreak

4:30 PM – 5:00 PM Awarding of Certificates & Course Wrap-up

Collection of Course Evaluation and Distribution of Certificates