Food processing, handling and storage facilities can create conditions that allow microorganisms to become established and thrive. Though most microorganisms in these environments are abundant, natural and harmless, some have the potential to cause foodborne illness if they contaminate food products. Identifying niche locations and hotspots that house these microorganisms through both routine and investigative environmental programs is critical for producers of ready-to-eat foods and raw agricultural commodities. This two-day workshop is intended to provide you with knowledge and best practices on developing and implementing an effective Pathogen Environmental Monitoring (PEM) program in ready-to-eat and raw agricultural commodity handling and processing food industry.
This hands-on training will introduce you to environmental foodborne pathogens, teach you how to collect swabs, walk you through case studies from the industry, provide guidance on establishing and designing a PEM program, and through small working groups provide you with opportunities to discuss effective controls and corrective action steps.
Who should attend?
Individuals who are in charge of developing and maintaining Pathogen Environmental Monitoring programs in food processing industry, particularly those with food safety, quality assurance or compliance roles. Attendance from specialty crop food industries is especially encouraged.
Are prerequisites required?
Previous training in food safety is not required.
What is included?
**Please note: NO substitutions, transfers, or refunds will be issued within one week of the training start date.**
Registration is limited. For general registration questions, contact Catherine Haye at firstname.lastname@example.org or by calling 503-872-6680.
The fee for the training is $150 per person; $125 for 2 or more registrations within a company. The course is subsidized through the OR Specialty Crop Block Grant Program grant #ODA-5010-GR.
Registration includes the training materials, lunch, refreshments, and a Certificate of Course Attendance.
**Participation throughout the entire training is required in order to receive the certificate.
All cancellation and substitutions requests need to be requested through the Eventbrite registration page at least 7 days before the event. Requests 7 days before the event are eligible for a full refund of the registration fees or a ticket substitution to another person.
NOTE: Requests for refunds or substitutions that are received fewer than 7 days before an event will not be granted.
OSU Food Innovation Center | 1207 NW Naito Parkway | Portland, OR
Day 1: December 10, 2019 - 8:00 AM to 5:00 PM
Day 2: December 11, 2019 - 8:00 AM to 3:00 PM
Free visitor parking is available in front of the FIC building. Please come to the reception window to sign-in.
Hotels Near Food Innovation Center
* Marriott Residence Inn: 1150 NW 9th Ave. Portland, OR 97209 Phone: 503-220-1339
* Silver Cloud Inn-Portland: 2426 NW Vaughn St, Portland, OR 97210 Phone: (503) 242-2400
* Jupiter Hotel: 800 E. Burnside St. Portland, OR 97209 Phone: 503-230-9200
For additional hotels please check here.
Trainers: Jovana Kovacevic, Joy Waite-Cusic, Stephanie Brown, Dave Stone
For more information about the upcoming Food Safety Trainings at the OSU Food Innovation Center visit: fic.oregonstate.edu.
Wednesday, December 11, 2019 at 8:00am to 3:00pm
Food Innovation Center
1207 NW Naito Parkway, Portland, OR 97209