Training Calendar
Food Safety begins with the best training. See our global calendar to register.
Mold and yeast are among the most persistent and costly challenges in bakery and ready-to-eat food production. As regulatory changes eliminate traditional control methods in some regions and consumer expectations rise globally, companies face growing risks—from product complaints to recalls and brand damage.
This 2-day Yeast and Mold Control Training focuses on practical, science-based strategies to effectively control contamination in today’s production environments. Through hands-on learning and real-world insights, participants will gain the tools to reduce risk and improve product shelf life. Upon completion, participants will receive a digital badge and certificate of completion to recognize their achievement.
- Explain the critical role of yeast and mold control in maintaining product quality, food safety, and shelf life within baking and food production environments
- Identify key sources, growth conditions, and transmission routes of yeast and mold contamination across the production environment
- Apply best practices in hygienic design, zoning, utility management, and sanitation to effectively reduce contamination risks
- Develop, evaluate, and optimize yeast and mold control programs tailored to specific facilities using practical, real-world scenarios
- Yeast and mold biology, spores, and key contamination sources in bakery environments
- Growth drivers, transmission routes, and differences from bacterial risks
- Hygienic zoning, equipment design, and air handling for yeast and mold control
- Sanitation strategies specifically targeting yeast and mold in bakery operations
- Environmental monitoring (EMP), deviation handling, and root cause analysis for yeast or mold issues
- Product, packaging, and storage conditions impacting yeast and mold shelf-life risks
Any team members in bakery and ready-to-eat food production who need or desire to learn critical strategies for controlling yeast and mold contamination and protecting product quality and shelf life.
- Food Safety, Quality, and Sanitation managers/supervisors
- Engineering and Maintenance managers/supervisors
- Operations and Production managers/supervisors
- Plant managers and site leadership
Yeast and Mold Control Training is offered regularly at our training location in Shanghai.
Check the Training Calendar for upcoming training dates, availability, and to register.
The cost per attendee for Yeast and Mold Control Training is RMB ¥7,000.
CFS training sessions are hands on and highly effective. To guarantee each student has an optimal learning experience, participation is limited to first come, first served.
Select the location and date of your choice, and register today.
Whether you’re considering booking training or are already enrolled, explore our FAQ section for answers to common questions about training logistics and content, ensuring a smooth learning journey.
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