- Online Training
- Listeria Control Specialist Certificate Program
Listeria Control Specialist Certificate Program
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The Listeria certificate program is comprised of five modules focused on food manufacturing facilities.
Each module is self-paced, without voice-over, and contains several interactive activities, practice exercises, links to supporting resources, knowledge checks, and final knowledge checks at the end. Navigation is asynchronous – you can start and stop as you choose or you can complete a course all in one sitting.
All five modules review key principles in food safety preventive controls to mitigate and control the presence of Listeria in food manufacturing facilities.
There is a final knowledge check with a score of 70% required to pass. You may retake the test as needed.
Listeria Control Specialist FAQs
Do I have to take all five courses in the Listeria Control Specialist Program?
The courses can be taken independently. That may be helpful for focusing training on certain groups of food employees. However, only after all five courses are completed, can the Listeria Control Specialist program certificate be issued.
What do you receive upon completion of this course?
Upon successful completion of the program, participants will receive a Listeria Control Specialist certificate that is valid for three years and will be formally recognized.
Does it matter what order I take the courses?
The recommended order of courses is:
- Good Manufacturing Practice (GMPs)
- Hygienic Zoning
- Hygienic Zoning and Equipment Design
- Sanitation Controls
- Environmental Monitoring
Can completion of these courses demonstrate FSMA compliance?
Completion of the Listeria Control Specialist training certificate program can demonstrate compliance with FSMA:
Management is required to ensure that all employees who manufacture, process, pack or hold food are qualified to perform their assigned duties. The employees must be trained in the principles of food hygiene and food safety, including the importance of employee health and hygiene as appropriate to the food, the facility, and the individual’s assigned duties. Records of training must be maintained.
- 5 Online Training Modules
- Printable certificate of completion
5 Online Training Modules
This course details the role of GMPs to control the risks associated with the presence and growth of Lm in food production facilities.
This course covers the importance of hygienic zoning in the control of Lm, along with associated monitoring, verification, and risk assessment activities.
This course covers the key principles of hygienic design in relation to facilities and equipment.
This course highlights the characteristics of a robust sanitation program, including the seven-step wet cleaning process, the 4x4 sanitation method, non-routine equipment cleaning, and special cause cleaning.