Listeria Management
This course will provide an understanding of the characteristics of Listeria monocytogenes, explore the sources, harbourage sites, areas of vulnerability, hot spots, and the risk minimisation strategies to implement an effective Listeria control plan. It will provide insights into how to critically assess your own manufacturing facility and to develop effective Listeria control strategies.
Industry best practice
There are no prerequisites, however, it is recommended that you complete Introduction to Food Microbiology first or equivalent course.
This is for you if...
- You manage or support Listeria control programs
- You work in QA, Food Safety, Technical, or Operations roles
- You operate in ready-to-eat or high-risk food environments
- You are responsible for environmental monitoring and verification
- You want confidence managing Listeria risks and controls
Course Overview
Course Length
- 1 Day (including set-up)
Course Delivery
- In-house (at your facility for groups)
Course Modules
- Listeria monocytogenes - Health Impact & Risks, Ecological Niches
- Listeria monocytogenes in the Food Industry
- Risk Mitigation Strategies
- Listeria testing
Upon Completion
- Understand the characteristics and risks of Listeria monocytogenes in food production.
- Identify high-risk foods, environments, and practices that contribute to Listeria contamination.
- Recognise how Listeria can survive and spread in chilled and RTE (ready-to-eat) food environments.
- Interpret microbiological test results and understand validation, verification, and trend analysis.
- Implement effective Listeria control strategies through hygiene, zoning, equipment design, and traffic control.
- Develop environmental monitoring programs suited to your site’s risk profile.
- Understand regulatory requirements, audit expectations, and industry best practices.
- Apply real-life case studies to assess breakdowns in control and corrective actions.
Learning Outcomes
- 1.1 Identify the morphology of Listeria monocytogenes
- 1.2 Identify the growth characteristics of Listeria monocytogenes 1.3 Identify the occurrence of Listeria monocytogenes
- 1.4 Understand the health impacts and risks
- 2.1 Identify the sources, harbourage sites, areas of vulnerability in the plant
- 2.2 Develop risk mitigation strategies addressing physical barriers, equipment and facility risks
- 2.3 Identify good personnel practices
- 2.4 Apply risk assessments and implement controls
- 3.1 Develop and implement monitoring programs
- 3.2 Validate the effectiveness of the cleaning and sanitation program
- 3.3 Develop the processes for the investigation of contamination when Listeria is detected
Qualification
- Non-accredited training
- Upon successful completion of assessment, a certificate of completion will be awarded
Who should attend
- This course is ideal for all Quality Assurance staff.
- QA managers, food safety professionals, production managers, sanitation teams, and anyone involved in risk management or verification.
- In-House Group Training
In-house Training
Ideal for teams of three or more. Our trainer delivers the session privately, either online or on-site, and tailors the content to your products, processes and part of the food industry. This format builds consistency across your team and allows for focused discussion on your real scenarios.
Course Review
Phoebe Dowling
National Quality Manager, Simplot
The training was extremely beneficial and has assisted us in initiating facility and process modifications, now that there is a better understanding across the teams of how listeria behaves. This course was particularly helpful in giving people context around this microbe and also the confidence in understanding what they can do in their everyday role to help manage the risks.
In-House Group Training
In-house Training for Your Team
In-house training is the most effective way to build capability across your team, especially when three or more people need the same course. We deliver the session privately for your business, either online or on-site, and tailor the content to your products, processes and part of the food industry. This gives your team the chance to ask focused questions and work through real examples that matter to your operations.
We can train groups of up to 20 people however slightly smaller is ideal for discussion, engagement and hands-on learning.
- Submit the form below
Tell us about your business, the course you are interested in and the number of people you would like trained. - We review your needs
Our team looks at your products, workflows and any specific challenges you want covered. This helps us tailor the session, so it is practical and relevant. - Receive a tailored quote
Once we understand your requirements, we send you a clear quote outlining the delivery options, timing and any customisation you may want. - Training delivered your way
Your session is delivered by an experienced Quality Associates trainer who understands your section of the industry and brings real-world examples to the room. - Ongoing support
After the training, we are available to clarify any questions or next steps, so your team can apply the learning with confidence.
Why choose in-house training?
- Tailored to your products and processes
- Consistent understanding across your entire team
- Focused discussion on your real scenarios
- Efficient and cost-effective for groups of three or more
- Engaging delivery that builds capability quickly
For All Training Enquiries
- ABN: 43 686 877 167
- Training ABN: 43 606 932 165
- RTO Number 41341
FAQs about the course
Why is managing Listeria so critical in food production?
Listeria is a dangerous pathogen that can grow in cold environments and cause severe illness or death, especially in vulnerable populations. Even low levels in ready-to-eat products can trigger costly recalls and reputational damage.
What foods are considered high-risk for Listeria?
Ready-to-eat foods such as deli meats, soft cheeses, pre-packaged salads, smoked seafood, and products stored under refrigeration are particularly high-risk.
How does Listeria contaminate food processing environments?
It enters through raw materials, equipment, water, and personnel, spreading easily in drains, floors, and hard-to-clean areas.
What are the key components of an effective Listeria Management Program?
A strong program includes zoning, cleaning and sanitising controls, environmental monitoring, staff training, and rapid corrective actions.
What is Environmental Monitoring for Listeria and why is it important?
It is routine testing of the environment for Listeria or indicator organisms to detect contamination early and prevent it from reaching food products.
How can food businesses reduce the risk of Listeria in ready-to-eat products?
By controlling moisture, maintaining strict hygiene, improving equipment design, and applying validated cleaning and sanitising procedures.