Campylobacter Management For Food Plants

Category:  Specific Microbe Control
Level:  Advanced
Languages Available:  Brazilian Portuguese, English, Dutch, French, German, Italian, Polish, Spanish. 

Course Modules: Campylobacter Management in Food Processing

It is recommended that trainees have completed Principles of Hygiene and Sanitation in Food and Beverage Processing in preparation for this course.

Course Description:

Campylobacter poses a significant risk to the poultry industry and consumers of poultry. It is recognized as one of the most prevalent food pathogens and is responsible for the highest percentage of food-related illness and deaths. Combatting the risk requires action to be taken at all stages of the poultry production process.

This advanced training course maps the interventions that can be implemented to reduce the risk of Campylobacter contamination at the farm, in transit, during processing, packaging, retail and at the consumer’s home.

Suitable For:

All employees in the poultry processing industry.

Learning Objectives:

• Understand the Campylobacter organism and its unique properties
• Be aware of Campylobacter’s presence in food
• Be aware of Campylobacteriosis and the impact on human health
• Understand the impact Campylobacter has on the Poultry Industry
• Understand the preventative measure that can be put in place
• Be aware of the key intervention points in the poultry process
• Have an understanding of the key solutions to limit the impact of Campylobacter