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Furthering Food Safety Workshop
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Furthering Food Safety Workshop

 Export to Your Calendar 5/21/2019 to 5/23/2019
When: Tuesday, May 21 - Thursday, May 23
Where: University of Wisconsin-Stout
712 S. Broadway St.
Menomonie, Wisconsin  54751
United States
Contact: Terese Wentworth, UW-Stout
(715) 232-5023

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Learn easy, rapid detection techniques to control foodborne pathogens. These methods are unique and based on current research.  

Hands-on. Bring your own food, water, or environmental samples to test. Designed for small to medium sized businesses.

BENEFITS
  • Learn unique, rapid, easy-to-use, inexpensive, reliable methods of detecting Listeria, Salmonella, E. coli, and Vibrio.
  • Understand and conduct rapid detection techniques for foodborne pathogens (PCR, Real-Time PCR, chromogenic media, and biochemical assays).
  • Improve your workflow & process protocols while increasing safety.
  • Learn step-by-step, hands-on techniques from enrichment to separation of target pathogen cells using conventional (FDA vs. USDA) methods.
  • Understand biochemical principles of selective and chromogenic media to avoid false positive readings.
  • Learn quantification methods for spoilage, beneficial and pathogenic microorganisms.
  • Test water quality using filtration method.
  • Learn the principles of intrinsic and extrinsic parameters to control growth of spoilage and pathogenic microorganisms in food.
  • Learn principles of isolation of foodborne pathogens and easy translation of conventional Bacteriological Analytical Method.
  • Understand the nature of seasonal pathogens like Listeria and Salmonella and adjust testing schedules accordingly.
  • Learn how to verify post-cleaning and sanitation.
  • Understand best practices in order to plan what works for your facility/methods/processing lab.



WHO SHOULD ATTEND?
  • Food processors with no formal training in microbiology.
  • Individuals involved in food processing and safety at all levels: QA/QC managers/technicians, production managers, lab technicians, safety compliance officers.
  • Those who need to understand levels of microbial contamination in their water and ingredients.
  • Those who need to monitor environmental pathogens in preparation for Food Safety Modernization Act (FSMA).

PURPOSE AND EXPECTED OUTCOMES
  • Learn conventional and rapid microbiological techniques for isolating and enumerating microorganisms of public health concern.
  • Understand how to interpret testing results with no false positive readings.
  • Decide the best approach depending on your target samples, lab facility and budget.
  • Decide what intervention actions are needed to control the growth and contamination of a particular organism.
  • Develop a detailed understanding of the molecular and conventional methods used to isolate foodborne pathogens.
  • Increase your confidence in making data-driven decisions based on your testing protocol and lab skills.    
  • Understand the role of QA manager/supervisor in ensuring safe food products.

    RESIDENT EXPERTS

    DR. TAEJO KIM
    Department of Food and Nutrition at UW-Stout
    Dr. Taejo Kim invented the easy-to-use, inexpensive and reliable assay kit for Salmonella and Listeria spp. and has served as a consultant for food processors including risk assessment, traceability and microbial safety. He has collaborated with numerous universities and federal agencies (FDA and USDA) preparing grant proposals that have been funded for over 2 million dollars.  Most recently, Dr. Kim and FDA Seafood Safety and Technology Division Team developed novel assay kits for pathogenic Vibrio spp. These 96-well plate kits were intensively validated with comparison of real--time PCR in FDA laboratory which has been licensed by a biotechnology company.  Dr. Kim is assistant professor in the Department of Food and Nutrition at University of Wisconsin-Stout where he manages food microbiology labs and teaches many food science courses including food microbiology and quality.


    JOSIAH RAY
    Biology Department at UW-Stout
    Josiah Ray is a lab manager for the biology and chemistry/physics departments at UW-Stout. He has a Master's degree in biochemistry from the University of Minnesota-Duluth and has taught a variety of science-based coursework at UW-Stout, including Research Critiques in Food Microbiology (FN 480/680) as well as the lab sections for General Microbiology (Bio 306), Cell and Molecular Biology II (Bio 235), and Biochemistry (Chem 311).




    REGISTRATION
    The fee for this 3-day workshop which includes all your workshop materials, instructors, breakfast and lunch is $950.


    LODGING AND PARKING
    The following hotels are located within a short driving distance from the campus. Permit for on-campus parking will be provided via email.

    Cobblestone Inn & Suites (within walking distance from the campus)
    149 Main Street East
    Menomonie, WI 54751
    715.233.0211

    Best Western Plus
    320 Oak Avenue
    Menomonie, WI 54751
    715.235.5664

    Hampton Inn and Suites
    2017 Stout Street
    Menomonie, WI 54751
    715.232.3030

    Upon registration you will be provided with a parking permit to park in Lot #29.  Please display the permit in your front window at all times.  Parking is not allowed overnight in campus lots.  Find the campus map here: http://www.uwstout.edu/guide/index.cfm.

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