Speaker - Keith Watkins – ALS Technical Specialist
Duration: 2 hours, including discussions & Q&A
Date: 11th November 2021
Start time: 14:00 GMT
Listeria is an important food safety organism and although the yearly number of cases is low in comparison to other pathogens the number of fatalities is high. Listeria is ubiquitous in the environment and makes many food manufacturing sites home. It is a hardy and particularly persistent organism and once embedded in a food production facility it can be hard to find and remove and can contaminate a wide range of food products.
Who Should Attend:
This course will be of interest to technical staff, hygiene leaders, auditors, or anyone concerned with the control of pathogenic organisms within the food manufacturing.
Places are limited and will be allocated on a first come first served basis.
You can book your place course via the PayPal button below. Alternatively if you are an existing ALS Client and would like to participate and require an invoice, please download the 'Course Information & booking form PDF' and complete this form and return to [email protected]
(Failure to complete the PDF booking form or complete the transaction via PayPal means your place will not be reserved)*