Foundations of Listeria Control
Build a Stronger Food Safety System—Start with the Foundations
Foundations of Listeria Control is an online course designed to provide practical, science-based introduction to controlling the pathogen Listeria monocytogenes in meat and poultry processing environments. From plant floors to corporate offices, this course is essential for any professional involved in producing ready-to-eat (RTE) meat and poultry products.
Whether you're in operations, sanitation, QA, or management, this training equips you with the tools to recognize risk and implement proven strategies to reduce it.
What You'll Learn
By completing this course, you'll gain a working knowledge of:
- Listeria characteristics, risks, and public health impact
- Control strategies across people, processes, and products
- Facility and equipment design essentials
- Sanitation and environmental monitoring practices
- Investigation protocols and corrective action planning
Who Should Take This Course?
This course is recommended for all meat and poultry professionals—regardless of title or experience level—including:
- Plant floor personnel
- Sanitation teams
- QA and food safety specialists
- Operation and production managers
- Corporate staff and leadership
Food safety is a shared responsibility. Everyone in your organization should understand the risks of Listeria—and how to address them.
Course Format and Completion
- Online & On-Demand
- Self-paced and mobile-friendly
- Certificate of Completion available
- Shareable digital badge available for professional networks
Enroll Today for Free
Protect public health. Strengthen your food safety culture. Lay the groundwork for Listeria control with this foundational course.
Thank you to our program sponsor:
