Control of Listeria in Ready-To-Eat Foods – Refresher Course with Updated Information
Available offerings
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Online
Course
English
Online
Course
French
Overview
Delivery method
Online
Duration
6 hours
Audience
Employees
Description
Control of Listeria in Ready-to-Eat (RTE) Foods is essential to ensuring food safety, as Listeria monocytogenes can cause serious health risks; Implementing comprehensive measures throughout production, handling, and storage helps prevent contamination and protects public health.
This course provides inspectors with a refresher of and updates to the foundational knowledge and skills required to verify compliance with the Food and Drugs Act, sections 4 and 7, as they pertain to the control of Listeria monocytogenes in ready-to-eat food manufacturing.
Key topics include:
- Reviewing the Introduction, background and history
- Overview of the 2023 Listeria Policy
- The CFIA Sampling Program
- A brief review of the license holder sampling program
- Assessment Criteria and Follow-Up
NOTE: Inspectors who have not previously had formal Listeria training must take the full course, “Control of Listeria in Ready-to-Eat Foods” (I6B367).
