Feedbacks from 5th Class Attendee for Micro Course
(July 19-20, 2011, Las Vegas, NV)
Instructor has outstanding knowledge of subject and does a great job presenting.
I highly recommend this course. I was impressed with the amount of topics instructor was able to cover.
Instructor presented the course material in a concise easy to understand manner.
James - The Hershey Company
Very interesting information presented well. I learned a lot. I would recommned this seminar to others
Robert- POM Wonderful
A great Course that covers the most pertinent points of food microbiology as applied to food safety.
Lots of real life examples are used to back up the information and opinions provided.
The instructor does an Excellent job of highlighting the most important points.
Kendon - Waters Corperation
Instructor took his time to make sure everybody understand,
he also used real life senarios to help present the course. Very interesting
Dawn - Hilmar Cheese Company
I found this is a great course and a wealth of knowledge.
It is a very informative and many interesting topics are covered.
Bick - Avure technologies Inc.This class was excellent.
It help me understand several things that I didn't before.
Elizabeth - POM Wonderful
Instrcutor was incredibly knowledgeable and clear in his lectures.
Information was very detailed. Overall, this class was very informative and well structured.
Eric - Red Robin
Very good short course. The instructor brought a difficult subject down to my level.
Also he uses a lot of examples to explain his theories.
That helped me to understand exactly what he was explaining.
Ryan - Scott Brothers Dairy
and more...

Feedback from 4th Class Attendee for Micro Course
(April 18, 2011- Seattle WA)
Very Interesting and learned so much about the pathogen and food microbiology. It also helped cleared out some questions. Instructor is very knowledgeable.
Teresa - JFC International Inc.
Impossible to cover so many territory in 8 hours. However, this seminar was Excellent.
John - StonePoint
Great class and Great Presentation
Kelli - Costco
Good attention. Narrowed on topics that were helpful in understanding issues.
-Annie - Costco
I enjoyed the class.. Lot to cover
- Lawrence - Food Protection services

Feedback from 3nd Class Attendee for Micro Course
(Feb. 4, 2011- Las Vegas, NV)
Excellent Presentation!!!. Instructor is an excellent presenter, both with material and presentation. Unlike other presenters, Instrocutor took his time to make sure everyone understand the complicate concepts. I would recommend this course for anyone who works in the food industries from harvesting to producers to food preparers.
- Carol - Babcock Lab.
Instructor did a great job covering a large amount of information in a short amount of time.
-John- Ocean Spray
I thought the overall class was Extremely informative and the presentation was easy to follow.
- Kate- Ocean Spray
Passionate!!! Concise !!! Well Educated
-Tony - Hitching Post Products.
A lot of relevant information presented. Instructor clearly knows the materials and delivers well.
-Derek - Crestone Group Baking Company and more--

Feedback from 2nd Class Attendee for Micro Course
(Dec. 21, 2010- Las Vegas, NV)
Excellent Course!!! Instructor is very knowledgable. Well Prepared and makes the class interesting.
- Mavra Marti - Kerry Inc.
Good Summary of Lots of materials in short period time. Good examples and visualization of pathogens and process.
- Michael - Food Protection Services.
Materials are helpful and several parts I will be able to use. Class is excellent for microbiology concept.
- Frank - Frank O'Sullivan Consult
Excellent Presentation, very informative. Instructor is very knowlegable of the Topic.
- George - Basic Food Flavors
Thank you.. Nice Class, Lots of information for 1 day course. Enthusiasm is great!!!!!
- Tina - TiPrice & Associates
This is excellent course for People without a background of microbiology. Excellent Information. Good Answers for Questions
- Fernando - Basic Food Flavors
Very good review, Increased my information for Microbiology related to Food Safety/Quality
- Fred - Outwest Meat Co. - and more.

Feedback from 1st Class Attendee for Micro Course
(Nov.1, 2010- LA, CA)
Instructor is obviously very knowledgable in his field,
Great Job
- Nicole - TARGET
Instructor was great it is well organized and very informative
- Nolberto - MICHELSON LAB.
There was a lot of information covered very imformative
- Monique - TACO BELL
It was an excellent class
- Yesinia - PERRICONE JUICES
Instructor is well educated on food microbiology
- Amanda - PRIMUS LABS
The class was a great experience and provided so much good information
- Joel - US Marine Corps.
A great class, I will recommend to others
- Antonio - MIZKAN
I learned a lot of new things
- David - PRODUCTS UNLIMITED
Excellent Seminar, very useful information
- Jose - PERRICONE JUICES and more...

Online Registration

FAX/Email Registration
Off-Line Registration

Program of Course (November 7-8-9, 2011)

Food Safety Microbiology Short course
Monday, November 7, 2011,
8:00AM-5:00PM

Dr. Don Kang
(Previous Instructor for Food Micro classes, check feedbacks from attendees)
2000 - 2011: Washington State University, Assistant and Tenured Associate Professor
1999 - 2000- USDA. Research Food Safety Microbiologist.
Kansas State University, USA. Ph.D. 1997

Honors and Awards
2007 Outstanding Research Award, CAHNRS, WSU
2006 IFT Samuel Cate Prescott Award. Orlando. FL, USA
2006 Appointed as Director for Detection Center of National Alliance for Food Safety and Security, USA

Contents
History of Food Microbiology
Bacteria/Yeast/Mold
Growth Factors for microorganisms
Instrinsic/Extrinsic Factors for microbial growth
water activity/pH//Temp/Oxygen

Gram Negative bacteria/Gram Positive bacteria
Details for Foodborne pathogens
STEC
E. coli O157:H7/ETEC, EPEC, EHEC, EIEC, EAEC, DAEC
Salmonella/
Listeria monocytogenes/
Staphylococcus aureus
Vibrio/Yersinia/Shigella
/Campylobacter/
Bacillus cereus/
Clostridium spp.

Media preparation/Petrifilm
Detection Methods/ Total microorganisms/
Coliforms/E.coli/Pathogens
Rapid Methods/

Control Methods /
Thermal Processing to control foodborne pathogens
(Ohmic, RF, Microwave etc.)
Non-Thermal Processing/(Irradiation, High pressure, PEF)
Text book will be provided.
Coffee, Tea, (No lunch provided)

Tuesday, November 8, 2011
Conference Place: Holiday Inn (Conference Room)
7:00 - 8:30 Registration and Breakfast (Juice, Tea, Coffee) and Poster Display
(***Exhibitors displaying Preparation time : 7:00-9:00 AM*** )

8:40 - 9:00 Opening Announcement

Section A. Importance of Detection Methods for Food Safety and Quality

9:00 - 9:50 - The Importance of detection methods for food safety and quality

Michael Doyle
University of Georgia

9:50 - 10:40 - Rapid Methods/Automation and a Look into the Future

Daniel Y.C. Fung
Director of Rapid Methods and Automation in Microbiology Workshop (KSU)
Professor, Kansas State University

10:40 - 11:00 - Coffee Break in Exhibitors' Section

11:00 - 11:50 - Current Foodborne Outbreak and legal issues

William D. Marler, Esq.
MarlerClark attorneys at Law

11:50 - 12:00: Exhibitos Presentation and GROUP PICTURE

12:00 - 1:00: Lunch buffet will be supported (Holiday Inn, Dinning Room)

---

Section B. Detection methods for Food Allergen Residues

1:00 - 1:50 - Detection of Food Allergen Residues in Processed Foods and Food Processing Facilities

Stephen Taylor
University of Nebraska
Co-Director of the Food Allergy Research & Resource Program



1:50 - 2:10 - Rapid Testing for Allergen Control Programs
Presentation by Ryan Waters
Charm Science

2:10 - 2:30 - Break / Visit Companies' Booth

---

Section C. Molecular/Immunoassay methods for Detection of Microbiological and Chemical hazards

2:30 - 3:00 - Costco Way for Food Safety and Quality

Robin Forgey
Food Safety Quality Manager
Costco

3:00 - 3:40 - Novel biosensor technologies for high throughput screening of pathogens and toxins

Arun Bhunia
Professor, Purdue University

 

3:40 - 3:50 - Break / Visit Companies' Booth

3:50 - 4:10- Innovative detection methods with immunoassay based method
Presented by SDI



4:10 -4:30 - Novel nucleic acid testing methods for industrial applications
Presented by Roka Bioscience



4:30 - 5:30 - Panel Discussion (All key speakers will be joined)
Stan Bailey
2008 IAFP President, bioMerieux





5:30 - Adjourn

---

---

Wed. November 9, 2011
Conference Place: Holiday Inn (Conference Room)

7:00 - 8:30 Registration and Breakfast (Juice, Tea, Coffee) and Poster Display
8:40 - 9:00 Poster Competition Award

Section D. Importance of conventional/biochemical detection methods for Food safety and Quality

9:00 - 9:40 - Advanced Detection methods for food safety and quality

Mansel Griffiths
University of Geulph
Editor of AEM

9:40 - 10:20 - Rapid Methods and Automation Workshop for 30 years

P.C. Vasavada
Director of Rapid Methods and Automation in Microbiology Workshop (UW)
Professor, University of Wisconsin

10:20 - 10:40 - Coffee Break in Exhibitors' Section

10:40 - 11:00 - Presentation Title from Company presentation

bioMerieux

11:00 - 11:30 - New demands for Rapid and Automative Detection Methods for Food Safety

Stan Bailey
2008 IAFP President, bioMerieux

 

11:30 - 12:15 - Revisitng an old friend: the power of indicator microbiology in the current era

Gregory Siragusa
Senior Principal Scientist
Danisco USA

 

12:15 -12:35 - Innovative methods for detection of microbiological/chemical hazards for food safety

Dupont Qualicon


12:35 - 1:35- Lunch buffet will be supported (Holiday Inn, Dinning Room)

---

Section E. Impacts of Advanced/Conventional Detection methods on Food Industries

1:35 - 2:10 - Impact of detection methods for food industries

Robert Koeritzer
2006 AOAC President



2:10 - 2:30 - Application of several detection methods for Food industries

remel

2:30 - 2:50 - Real-Time bacterial enzyme detection system

presented by Delta TRAK

2:50 - 3:00 - Coffee Break in Exhibitors' Section

3:00 - 3:30 - The importance of detection procedures for food safety by 3rd party

Erdogan Ceylan
Director, Silliker

3:30 - 4:00 - Special Lecture = Application of Rapid Methods for Food Industries

Paul Hall
IAFP President (2004)
President, AIV Consulting LLC.

4:00 - 4:30 - Attendees' Certificate / Adjourn

Certificate after 1day Short couse

Target Audience
Fresh Produce/Packers/Restaurant Chains/Meat products/Seafood products/Consultants
Food distributors/Wholesalers/Daily productsEducators/students

Online Registration


FAX/Email/Registration/Off-Line Registration. Click Here

Copyright (C) All rights reserved. FoodHACCP.com. For more information send email to info@foodhaccp.com