Even the best managed kitchens can get infected with Listeria. How do you know, where does it come from, where to look, and what to do when you find it? Join us for an insight into this organism, and how to reduce the food safety risk in your premises.
This masterclass will provide you with an understanding of Listeria, how to protect your kitchen, monitor for Listeria and manage any infection. We’ll cover notable outbreaks in hospital kitchens and large-scale product recalls. What happened, what went wrong and what can you learn from them?
Cheryl Hughes and Gary Kennedy will be your presenters. They both have decades of experience managing food safety, auditing kitchen and food manufacturing operations - including high risk and hospital settings. They have extensive experience in helping manufacturing operations reduce their risks from this organism.
The masterclass will also include a workshop on swabbing. How and when to swab, what swabbing options are available, interpretation of results, and what to do if you find Listeria, will all be discussed. Get hands on experience using real swabs as part of this workshop.
Cheryl and Gary cut through the technical jargon and provide straightforward, real world, practical help and expert advice. Join us for an interactive, fact-finding mission to seek out Listeria and minimise your food safety risks.