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In this course the components of an effective Listeria Management Plan (LMP) will be discussed and how this can be documented and applied.
Processors of ready-to-eat food, in particular food that has an extended chilled shelf life, will need to manage the risk of contamination with Listeria monocytogenes.
Attendees are expected to actively engage in discussions and exercises
An understanding of how to document a new LMP or to review an existing plan for its completeness.
Attendees are encouraged to bring floor plans of their operations.
Managers, supervisors and senior staff in small to medium businesses producingready-to-eat foods
NZIFST members - $100 discount
Group Discount (2 or more from same company on same course) - 10%