Control of Listeria Monocytegenes in Ready-To Eat-Food (RTE)

The programme covers the key principles, practical tools, and organisational practices required to effectively control Listeria monocytogenes in a ready-to-eat food and raw food manufacturing environments. Content is grounded in real manufacturing scenarios and focuses on application rather than just theory.

Key topics include:

• Current legislative and regulatory requirements for Listeria monocytogenes in food production, including the responsibilities placed on the RTE operator.
  US CFR 117, EU-2073/2005-2004/2895
• Understanding Listeria monocytogenes as a hazard, including presence versus growth and why this distinction is critical
• The three key risk factors that determine Listeria risk: the nature of the hazard, the nature of the food, and the nature of consumer use
• How product characteristics, processing steps, packaging, and storage influence Listeria risk across the supply chain
• Environmental monitoring principles, including correct use of the FDA four-zone model and interpretation of results
• The role and structure of an Environmental Monitoring Programme (EMP) Team, including the seven-step process used to design, operate, and verify an effective EMP in practice
• Understanding Listeria monocytogenes controls, including hygiene practices, zoning, sanitation, and prerequisite programmes, and how these controls fit within the overall control strategy
• How EMP integrates with existing HACCP systems as an active verification tool
• Identifying weaknesses in controls through environmental data and using results to drive corrective action
• Practical workshops focused on developing and challenging EMP programmes based on real products and processes
• How to use FSAI Guidance Note 3 to interpret results

This programme is suitable for professionals working in or supporting ready-to-eat food manufacturing, including:

• Quality and food safety professionals
• Operations and production managers
• Engineering and maintenance managers
• Sanitation and hygiene leads
• Technical and compliance managers
• Supply chain and procurement managers
• Cross-functional leaders involved in food safety governance

The programme is particularly valuable for organisations seeking to strengthen cross-functional understanding and ownership of Listeria control.

By completing this programme, the learner will be able to:

• Understand how legislative requirements for Listeria monocytogenes apply to ready-to-eat foods
• Distinguish between presence and growth of Listeria and why this distinction matters
• Apply a risk-based approach using the three key risk factors: the nature of the hazard, the nature of the food, and the nature of consumer use
• Understand the purpose and structure of an effective Environmental Monitoring Programme (EMP)
• Interpret environmental monitoring results correctly using the FDA four-zone model & FSAI Guidance Note
• Identify how weaknesses in controls are revealed through environmental monitoring
• Apply risk management principles including framework, process, and communication
• Communicate Listeria risk clearly and confidently within the organisation and with external stakeholders

SQT Training delivers this programme through experienced Tutors with deep industry knowledge and practical experience. The Tutor adapts content to the learners in the room and encourages discussion of real workplace challenges.

This programme is delivered as an intensive two-day course. Time is balanced between tutor-led input, discussion, and practical workshops to ensure concepts are understood and applied effectively. The duration is designed to allow sufficient depth without unnecessary complexity.

Learners are supported throughout the programme to apply concepts directly to their own operations. Practical workshops focus on realistic scenarios, helping learners leave with greater confidence, clarity, and capability to manage Listeria risk effectively within their area of responsibility.