Minimizing Listeria Contam ination in Smoked Seafood: Training Plant Personnel

摘要

The Smoked Seafood Working Group (SSWG), a collaboration of two national industry trade organizations, smoked seafood processors and academia, has developed guidelines for controlling Listen'o monocytogenes in smoked seafood operations. The SSWG identified five elements in a complete L. monocytogenes control program: Listeria-specific sanitation and GMP controls, employee training, environmental monitoring and testing, raw material controls, and finished product controls. This manuscript describes specific employee training strategies for enhancing sanitation and GMP controls to minimize Listeria contamination in smoked seafood operations. Three employee-training programs in the form of PowerPoint presentations are described. One provides generic training for all employees, the second provides training to workers who handle finished products to minimize cross contamination, and the third provides training for all individuals who conduct cleaning and sanitizing activities to ensure that both generaland specific procedures to control Listeria are implemented and conducted properly. All three employee-training programs can be downloaded from the following Web site at Cornell University: http:// www.foodscience.cornell.edu/wiedmann/Traininglndex.htm.