Food safety decisions are only as strong as the microbiological understanding behind them.

Join FAPC for this TWO-Day Food Microbiology Workshop designed for food industry professionals who want a stronger, more practical understanding of microbial testing, sanitation verification, foodborne pathogens and regulatory expectations.

This workshop will combine classroom instruction, discussion and hands-on laboratory exercises to help participants better understand the role microorganisms play in food safety and quality. Attendees will explore how microbial testing fits into food manufacturing, how to interpret testing considerations, and how sanitation, sampling and pathogen-control practices support safer food products.

Led by FAPC food microbiology specialists and industry experts, the workshop is designed to give participants both the technical background and practical context needed to make informed decisions in their own operations.

Participants will learn about:

• Food microbiology fundamentals
• Sanitation and microbial verification
• USDA and FDA regulatory expectations
• Microbial testing methods, including FDA, USDA and AOAC methods
• Sampling techniques and testing considerations
• Foodborne pathogens, including Salmonella, Listeria monocytogenes and STEC E. coli
• Spoilage microorganisms
• Rapid testing methods, including immunodiagnostic tests, magnetic bead enrichment and PCR
• Laboratory exercises and demonstrations

Whether you work in production, quality assurance, sanitation, food safety, product development or management, this workshop will help build a stronger foundation for understanding microbial risks and the tools used to monitor and control them.

Who should attend?

This workshop is ideal for:

• Quality assurance and quality control personnel
• Food safety managers
• Sanitation supervisors
• Production managers
• Product development staff
• Regulatory or compliance personnel
• Food business owners and entrepreneurs
• Anyone responsible for understanding or using microbiological testing in food production

Why attend

Microbial testing can be confusing, especially when results affect production decisions, product safety, shelf life, corrective actions or regulatory compliance. This workshop is designed to help participants move beyond simply “sending samples to the lab” and better understand what testing is used for, how sampling matters, and how results fit into a broader food safety system.

Participants will leave with a clearer understanding of food microbiology concepts, practical testing considerations and the questions they should be asking when evaluating microbial risks in their facility or products.

Cost: $425 per person

A $25 fee will be billed to those who fail to cancel or attend. The registration fees cover lunch, refreshments and workshop material costs.

Hotel Information:
Booking Link: www.hilton.com/en/book/reservation/d...de=0003295646&flexibleDates=true
Hotel: Home 2 Suites by Hilton Stillwater
Company Name: ROBERT M KERR FOOD AND AGRICULTURAL PRODUCTS CENTER