Control of Listeria in Ready-to-Eat Foods
Overview
Delivery method
Virtual classroom
Duration
6.5 hours
Audience
Employees
Description
Please note that this course does not have an open enrollment option. Registration for this course is managed through Operations Branch Area Training Coordinators. For more information on course deliveries in your area, please contact your Area Training and Organizational Development Coordinator (ATODC).
• This course provides inspectors with the foundational knowledge and skills 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.
• This course replaces all courses on Listeria offered previous to the year 2024, and provides an all-food commodity scope of application
Learners will be able to:
• Identify differences between the 2011 and 2023 versions of the Health Canada Listeria Policy
• Assess an operator’s preventive controls for Listeria in Ready-to-Eat (RTE) food
• Conduct follow up activities in response to Listeria -related inspection findings (PCI & Sampling, compliant and non-compliant)
• Interpret commodity specific export requirements for RTE products
