\nKornacki Microbiology Solutions offer on-site (private) and off-site (public) workshops and lectures. We have given lectures under a wide range of topics [link to presentations]. Other training in food safety microbiology can be developed and tailored to your needs.<\/p>\n
Sample Workshop Curriculum<\/strong><\/p>\n From course offered by Dr. Kornacki in San Diego, CA in January 2006 \u201cHow to Perform In-Factory Product Contamination Investigations\u201d \u201cHow to Conduct an On-Site Microbiological Risk Assessment\u201d \u201cPrinciples of Statistical Product and Ingredient Testing\u201d \u201cHow Microorganisms Evade Quality Systems\u201d \u201cMicrobial Ecology and Control in Ready-to-Eat Meat Factories\u201d \u201cMicrobial Ecology and Control in Dry Product Manufacturing Factories\u201d \u201cPrincipals to Interpret Test and Re-test Results\u201d \n <\/p>\n
\nMicrobiological Troubleshooting in Your Factory: Real Problems\/Real Answers
\nThis one-of-a-kind workshop focused on control of microbes in the food processing factory. A\u00a0 course like this will be of special benefit to those quality control\/assurance, laboratory and sanitation personnel who are involved in the process of microbiological control in their factories.<\/p>\n
\nA variety of techniques and principals can result in a more focused approach to resolution of contamination events in your factory. Principles of environmental sampling, statistical approaches to ingredient and finished product testing are covered. We are willing to focus our presentation on the types of products you produce.<\/p>\n
\nThis training addresses the questions \u201cWhat is an on-site microbial risk assessment?\u201d, \u201d Where do microorganisms grow in a factory environment?\u201d, \u201cWhat are the false paradigms that keep me from finding microbial contaminants in my factory?\u201d, \u201cHow do microorganisms move from the factory environment into my product?\u201d. Numerous examples of microbial growth niches will be described.<\/p>\n
\nThis training is focused on providing the Quality Assurance Manager with the tools needed to establish ingredient and finished product specifications. Participants should be able to answer the questions, \u201cHow many samples should I test per lot?\u201d, \u201cHow can I establish reasonable specifications?\u201d, \u201cWhat key elements should I include in a specification?\u201d, \u201cWhat type of recognized sampling plans should I consider?\u201d<\/p>\n
\nThis lecture will show how a HACCP system is not enough to ensure processed food product safety. The relationship of HACCP to GMPs will be addressed. Numerous examples of how microbes have evaded quality systems will be described.<\/p>\n
\nThis training describes how microbes get established and move through Ready-To-Eat meat factories. Suggestions are given for control and prevention of these microbes in the factory environment.<\/p>\n
\nThis training describes how microbes get established and move through dry manufacturing factory environments. Suggestions are given for control and prevention of these microbes in the factory environment. In this category of training we can provide training regarding the following topics:
\nMicrobial Ecology and Control in Infant Formula Production Facilities
\nMicrobial Ecology and Control in Dry Milk Processing Environment
\nMicrobial Ecology and Control in Dry Blending Operations
\nMicrobial Ecology and Control in the Rendering Industry<\/p>\n
\nThis training can include the meaning of indicator organisms, pathogens, spoilage organisms, and out of specification results. The meaning of re-tests can be addressed as well.<\/p>\n![\"\"](\"http:\/\/new.kornackifoodsafety.com\/wp-content\/uploads\/2012\/06\/Jeff_SanD2005.jpg\" "\\"Jeff_SanD2005\\"")
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\nDr. Jeffrey Kornacki, President and Technical Director of Kornacki Microbiology
\nSolutions, lecturing during KFSA Winter Workshop in San Diego, CA, 2005.<\/p>\n