Environmental monitoring is used as a verification process to ensure the effective of sanitation control measures in a food processing operation, when an environmental hazard, such as Salmonella or Listeria, are reasonably likely to happen. This course will provide tools for the ready-to-eat food industry to comply with regulatory requirements for implementation of effective sanitation practices. Dr. Byron Chaves leads the course remotely over two days.
The cost is $200 per person and the class is limited to 12 participants.
Learn more at https://nemep.unl.edu/pathogens-online