To help food processing operations reduce the food safety risk posed by Listeria monocytogenes, the Penn State Extension has developed an online, self-paced course designed for managers, supervisors, sanitation workers, and line operators who want to gain a better understanding about the foodborne pathogen and how it can be controlled.

The course is applicable to any operation where L. monocytogenes can be considered a risk, including food processing facilities, distribution centers and foodservice operations. The six-hour course covers important topics relevant to food operations, including:

• Characteristics and sources of L. monocytogenes
• The risk associated with L. monocytogenes contamination in foods, including ready-to-eat (RTE) foods
• Practices and procedures for controlling L. monocytogenes
• The importance of an environmental monitoring program for verifying control
• Compliance with relevant U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulations.

To demonstrate training concepts in specific applications, the course also utilizes multiple case studies highlighting issues faced by food facilities in controlling L. monocytogenes.