Link to register and more information: http://www.foodprotection.org/events-meetings/workshops-conferences/11th-microbial-challenge-testing-for-foods-2020/
The food industry routinely uses challenge testing to determine whether foods require time/temperature control for safety, are suitably formulated, or have valid lethality processes. When laboratory testing is used to support a change in how the product is handled in a food establishment (e.g., refrigerated to unrefrigerated holding, extending shelf-life, increasing ambient temperature storage or eliminating the need to date marking), the data are submitted to a state or local regulatory agency or directly to the FDA in the form of a variance application for approval. Food establishments or manufacturers submitting laboratory data to support their proposals must ensure the study is appropriate for the food and pathogen of concern and incorporate the necessary elements into the study to yield a valid design and conclusion. Because of the many questions raised by regulatory and industry professionals about the appropriate use of challenge studies, the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) was asked to provide guidance on the topic of challenge studies and their use. This workshop will present the NACMCF report and instructors will guide the students through use of the material in the report to develop actual challenge study protocols based on NACMCF recommendations.
Food industry professionals, testing lab personnel and regulators
Kathy Glass, University of Wisconsin-Madison
Linda Harris, University of California-Davis
Don Schaffner, Rutgers, The State University of New Jersey