UNIVERSITY PARK, Pa. – Experts On Food Pathogens And Processing Sanitation Practices Will Offer A Pair Of Short Courses In May And June That Comprise "the Penn State Food Safety Series: Prerequisites For Food Safety And Security." The Series -- To Be Held At The Penn State Berks Campus In Reading -- Consists Of The Food Microbiology Short Course On May 24-26 And The Sanitation Short Course On June 21 23.

Sponsored by Penn State's food science department, the sequenced, three-day courses can help sanitation inspectors, lab personnel and others to achieve a comprehensive understanding of food safety by examining first the microbiological processes of pathogens and toxins, then the latest methods and technologies in cleaning and sanitizing.

The Food Microbiology Short Course is a mixture of theory, demonstrations and practical sessions on the fundamentals of food microbiology and food safety. The course is intended for food production, quality assurance and quality-control professionals.

Attendees can learn about spoilage and about pathogenic and beneficial microorganisms in the food industry. They also can discover basic and advanced techniques for isolating and quantifying microorganisms that pose public health risks.

Short course sessions will cover food-borne pathogens; food mycology and Mycotoxins; and detection and identification techniques for such common food pathogens as E coli 0157:H7, salmonella, shigella, listeria monocytogenes and campylobacter. Extensive lab sessions will offer hands-on instruction and opportunities to use detection and analysis equipment.

The Sanitation Short Course is a comprehensive program on sanitation practices in food processing plants. Lectures, as well as lab and problem-solving sessions will focus on methods and techniques for controlling pathogenic microorganisms, spoilage factors, plant and equipment design, and ways to get food-production workers involved in and committed to the plant's food safety and sanitation program.

The course is designed for food processing and handling personnel (including packers, processors and distributors), as well as sanitation and quality-control professionals interested in the latest sanitation technologies. Participants can learn the latest methods and technologies in cleaning and sanitizing, as well as sanitation equipment design and maintenance. They also can learn what regulatory agencies and auditors expect from food processors today.

Course sessions include microbiological principles of sanitation, cleaning and cleaning compounds, advances in cleaning methods and technologies, and management strategies for sanitation crews.

Registrations for the Food Microbiology Short Course will be accepted by mail, by fax or online until May 10; for the Sanitation Short Course, until June 1. For information on Food Microbiology Short Course content, contact Hassan Gourama at (610) 396-6121 (e-mail http://conferences.cas.psu.edu.

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EDITORS: For information on course content, contact Catherine Cutter at 814-865-8862 or by e-mail at cnc3@psu.edu, or Luke LaBorde at 814-863-2298 or by e-mail at lfl5@psu.edu.

Writer/Editor: Gary Abdullah Office 814-863-2708 FAX 814-863-9877