Prevention and Control of Listeria in Freezer Systems and Equipment

This course highlights important elements of freezer systems, equipment design, as well as considerations for routine freezer sanitation to prevent and control Listeria monocytogenes (Lm) harborage and potential cross-contamination of frozen foods.

After completing this course, you will be able to:

• Recognize cleaning and structural consideration related to freezer systems and equipment

• Recognize freezer sanitation procedures

• Recognize the importance of environmental monitoring related to freezer systems and equipment

Course length: 2.5 hours

This course is not a requirement of the LCS program but it is highly encouraged for anyone who works in facilities with freezer systems and equipment.