Courses Details

Meat Microbiology

Public Course Offerings:

You are required to be logged in before registering for a course.
If you do not have a login, Create a Login Now.

TitleDate & TimeLocationEarly Bird DeadlineCourse Pricing (taxes not included)Register
Training 6 or more? Contact Onsite Training. For more information about member prices click here.
Required Prerequisites:

Basic Food Microbiology

  • Meat and meat products, due to their high water and protein content, are a good medium for microbial growth. This renders them susceptible to spoilage and can make them a source of pathogenic microorganisms. Preservation methods alter the microflora of the meat and increase the shelf life of meat products. A good understanding of meat microbiology and methods of effective control of the microflora are key to producing safe meat and meat products for consumption. At the end of the program, you will be able to:

    • Understand the range of pathogens encountered on meat and routes of dissemination
    • Identiry intervention options for pathogen control (on-farm through to post-processing)
    • Define biohazards and their control in processed meat production
    • Learn how to develop and verify sanitation programs in meat processing environments
    • Discuss regulations at a provincial, national and international level

    Detailed Program Agenda (pdf, 276KB)

    As an IACET Accredited Provider, NSF-GFTC offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF-GFTC is authorized by IACET to offer 0.7 CEUs for this program.

Who Should Attend?

  1. Food Safety Personnel
  2. Food Scientists
  3. Food Service Managers and Personnel
  4. Food Technologists
  5. Global Food Safety Coordinators & Managers
  6. HACCP Coordinators
  7. HACCP Team Members
  8. Ingredient Suppliers
  9. Inspectors
  10. Microbiologists
  11. Operations, Maintenance and Sanitation
  12. Owners/Operators of Food Businesses
  13. Plant Managers and Supervisors
  14. Production Managers and Supervisors

Lifetime Learners:

The following recognition will be awarded for participation in this course.

Contact Hours
6.5

Logistics & Lunch

Lunch is from 12:00pm - 1:00pm, and is on your own.

Cancellation Policy:

Substitutions (in writing) are welcome anytime, but please notify us as soon as possible.

Early Cancellations (more than two weeks prior to the course date):
A refund will be issued for the registration fee paid, less a 25% processing charge.

Late cancellations (less than two weeks prior to the course date):
Refunds cannot be issued for late cancellations.

Program cancellation: GFTC reserves the right to cancel or postpone a program due to unforeseen circumstances. Should this occur, you will be notified as soon as possible. All efforts will be made to notify participants at minimum two weeks before the scheduled event. If GFTC cancels a course, your entire registration fee will be refunded.

Travel:In the event that you are travelling to attend a training program, please purchase travel insurance should the program be cancelled or postponed due to unforeseen circumstances.

Please Note: To avoid inconvenience, and to ensure you will receive a copy of the relevant documents for this program, please ensure you register no later than 48 hours before the program is due to start.

Please Note: Course fees listed in the annual calendar are subject to change at any time. For the most up-to-date course pricing, please refer to the website.

Training Policies and Guidelines

Contact Us

Inquire

Your Name*:

Your Email Address*:

Your Phone Number:

Your Message:

Our Services