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Food Safety and Security Industry Short Courses

Increasingly complex global patterns in food consumption, manufacturing and retailing are creating new challenges for food safety and security.
 

Food Safety and Security Industry Short Courses

Increasingly complex global patterns in food consumption, manufacturing and retailing are creating new challenges for food safety and security.
 

Questions in this area tend to focus on food availability, access and use. However, an equally important aspect occurs at the level of microorganisms – a place where commercial reputations can be damaged if care is not taken.
 
The Department of Wine, Food and Molecular Biosciences offers a range of food safety and security short-courses for industry professionals, which provide foundational and practical knowledge from a microbiology perspective.
 
The courses are designed to help industry professionals make sound commercial decisions and mitigate risk, with the understanding that everyone in the industry can play a part in food safety.
 
Want more information?
Associate Professor Stephen On
+64 3 423 0638
Stephen.On@lincoln.ac.nz
 
Upcoming courses:
There are currently no upcoming courses.

Past courses:
4 August 2015
Food Safety and Security (half-day workshop) (PDF 90KB)
Offers practical knowledge of the current industry challenges for food safety and security.
 
10 August 2015
 
12 August 2015
 
1 July 2015
LFSS Seminar: The Changes of the Food Act 2014 and Food Businesses
Speaker: Sally Johnston, Manager Food & Beverage, Ministry for Primary Industries
 
15-16 April 2015
Practical Food Microbiology (two-day short course) (PDF 362KB) 
Lab-exercises and lectures on microbiological procedures essential to food safety assurance. Ideal for those new to microbiology or in need of refresher training.
A basic course on the key concepts in food management, general food safety, and Hazard Analysis Critical Control Point (HACCP), a globally recognised food safety system that helps manufacturers produce safe food.