IEH Academy

Control of Listeria monocytogenes in Food Production Training

Course details

Self-Paced eLearning


2 Hours

Dr. Gene Bartholomew

Listeria monocytogenes (Lm) is a pathogen associated with fully cooked or Ready-to-Eat (RTE) foods for over 40 years. This pathogen continues to pose a significant problem for processors and consumers because of its resistance to harsh environmental conditions. This course is designed to guide the implementation of the many factors that are necessary to control Lm and the verification activities that must be put in place.

Benefits and Learning Objectives

This course is devoted to teaching sanitation practices and equipment design to eliminate Lm from the processing environment and paying attention to GMPs that may contribute to contamination during processing and traffic pattens that may bring in. This course provides a detailed monitoring scheme for ensuring these practices are effective. Finally, the course provides a negative Listeria control equation that neatly understandably ties the entire process.


  • The need for Listeria monocytogenes (Lm) control
  • Conditions that favor Lm growth
  • The typical sources of Lm in the processing environment
  • How Listeria gets transported within the plant 
  • How to assess whether your sanitation program is adequate
  • How to identify Lm via an efficient sampling, testing, and environmental monitoring program
  • How to develop a control program to reduce the risk of product contamination and growth of Lm

Who Should Take This Course?

  • QA managers and staff
  • Anyone responsible for environmental monitoring
  • Sanitation supervisors
  • Facility engineers and maintenance
  • Purchasing managers
  • Production supervisors and plant management

Registration and Payment

To register for this course, please visit our training portal.

Meet the Instructor

Dr. Gene Bartholomew