The New Zealand Institute of Food Science & Technology

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Listeria Management

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.

Activity during course…

Attendees are expected to actively engage in discussions and exercises 

Attendees take away…

An understanding of how to document a new LMP or to review an existing plan for its completeness.

Attendees to bring…

Attendees are encouraged to bring floor plans of their operations. 

Intended audience…

Managers, supervisors and senior staff in small to medium businesses producing
ready-to-eat foods


NZIFST members - $100 discount

Group Discount (2 or more from same company on same course) - 10%