The American Frozen Food Institute (AFFI) developed a comprehensive set of best practices for the frozen food industry to control and minimize the harborage and growth of Listeria monocytogenes (Lm) – the Listeria Control Program (LCP). This program is the culmination of these efforts. The LCP is an ambitious effort to advance the science and understanding around Lm prevention, as well as to build knowledge, disseminate, and implement best manufacturing practices across a broad spectrum of frozen food manufacturers.
The best practice recommendations are categorized to target these seven key areas instrumental to Listeria prevention and control:
1. Hygienic Zoning
2. Good Manufacturing Practices
3. Hygienic Facility and Equipment Design
4. Sanitation Controls
5. Environmental Monitoring
6. Process Validation
7. Freezer Management
Join us for a webinar on Friday, May 3, 2019 at 1:00 p.m. EDT to learn about AFFI’s Listeria Control Program and to utilize the resources to determine what is important, where to focus resources, and how to create an integrated food safety plan to significantly control and minimize the potential for Listeria in the frozen food manufacturing environment.
AFFI’s Dr. Donna Garren, Executive Vice President of Science and Policy and Dr. Sanjay Gummalla, Vice President of Scientific and Regulatory Affairs will discuss the newly released best practice recommendations for Lm prevention and control. They will highlight food safety resources and tools that are available to help you to work with your suppliers and ensure they have the best food safety programs in place.
AFFI has developed a comprehensive library of resources – the AFFI Food Safety Zone – available online as reference tools for the industry at www.AFFIFoodSafety.org.
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