NOW AVAILABLE: Prevention and Control of Listeria in Freezer Systems and Equipment

This supplementary course to the Listeria Control Specialist (LCS) Certificate Program developed with the American Frozen Food Institute highlights important elements of freezer systems and 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.

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