Date/Time: 8th October 2020/ 10:30am-12:00pm
Venue: Online
Duration: 90 minutes
This online training will explore what needs to be considered when determining a product’s shelf life, including:
- Understanding the characteristics of the food.
- The microbiology of pathogens (for safety) and indicator organisms (for hygiene) and their characteristics, which allow for their growth and their association with different types of food.
- Food quality issues
- Role of packaging
- Role of reasonably foreseeable conditions following manufacturing and to the point of consumption
- The type of shelf life studies, validation and monitoring and the role of Hazard Analysis and Critical Control Points (HACCP)
- The role of the laboratory
- Interpretation of the results – who and/or how.
To register for this event please email knevents@safefood.net.
Please note places will be limited to 30 maximum, therefore registration will be on a first come first serve basis (one place per food business) and after this a waiting list will be in operation.
If you cannot attend this training, please let us know 2 days before the event to allow another participant to attend.
Please note this is open to food businesses only on the island of Ireland.
Comments