Deibel Laboratories

Science you can trust from concept to consumer.

food safety

MICROBIOLOGY “101”: FUNDAMENTALS OF MICROBIOLOGY FOR FOOD INDUSTRY PROFESSIONALS

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Virtual Educational Course

January 13, 2026 – January 14, 2026 UTC+5

January 13, 2026 – January 14, 2026 UTC+5

Understanding the microorganisms that threaten Food Safety and cause food spoilage is fundamental to manufacturing safe and wholesome food products. Microorganisms are everywhere but how can they be controlled in a food production facility?
This course will cover the basics of food safety microbiology and arm you with the information you need to avoid microbial contamination and produce safe food products.
The course features an innovative format, with interactive discussions as well as “virtual lab” demonstrations of microbial detection methods.

Course Topics Include:

• Microbial Ecology: Food safety depends on knowing the conditions that encourage microbial growth and knowing how to keep pathogens out, kill them or keep them from growing.
• Food-borne Pathogens: An understanding of Salmonella, Listeria monocytogenes, Shiga toxin-producing E. coli (STEC) and other pathogens of concern can lead to better strategies for control.
• Indicator organisms: These nonpathogenic organisms are valuable verification tools for hygiene and process controls.
• Spoilage: Yeast and mold are major players in food spoilage. Knowing how to detect, identify and control them can extend shelf life.
• Sampling and Testing: Statistically representative sampling plans and standard methods of analysis are critical to obtaining credible data by which food safety decisions can be made.
• Current Food Safety Issues: Staying informed about foodborne illness outbreaks, recalls and regulations is essential to managing your Food Safety Plan.

Microbiology 101 Team

Book Now

For more information on Microbiology “101” training offered by Deibel Laboratories, please contact Sales at Sales@DeibelLabs.com (847-329-9900).

FIMRT Annual Meeting

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September 30 @ 8:00 am – October 2 @ 12:00 pm

$645 Registration Fee and Riverboat Cruise

Welcome FIMRT Attendee!

As with previous FIMRT meetings, your registration also includes breakfast and lunch for the meeting days (Tuesday – Thursday). Thursday lunch will be packed to go since the meeting will end at noon and people may want to immediately depart.

On Tuesday evening FIMRT attendees are also invited to take an sundown riverboat cruise. This is an outing to allow attendees to network and enjoy the local scenery. A bus will transport attendees from the meeting hotel to the riverboat dock.

Please complete this registration form to attend our 2025 Meeting.

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) TRAINING COURSE

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VIRTUAL COURSE

December 2 @ 12:00 pm – December 4 @ 12:00 pm

December 2 @ 12:00 pm – December 4 @ 12:00 pm

The Deibel Laboratories HACCP training program is designed to meet the USDA’s training requirements (9 CFR 417) and provides hazard analysis training for FDA regulated facilities that must have a FSMA mandated Food Safety Plan in place. Food Safety Plans must include an analysis of hazards with associated risk-based preventive controls. This course is accredited by the International HACCP Alliance. Participants receive a certificate with the HACCP Alliance seal upon completion of the course. The training program is conducted by our HACCP Alliance Lead Instructors.
Dr. Robert Deibel was one of the original pioneers of HACCP. He developed the HACCP concept from its original three HACCP principles to five, paving the way for the seven principles in place today. He also developed the first “HACCP Short Course” and pioneered training for industry leaders in the early 1970’s. We are proud of this history and continue this excellent tradition in the courses we teach today.

ABOUT THE COURSE
• This is a 2.5 day interactive virtual class that includes a HACCP Training Manual and a certificate with the HACCP Alliance seal.
• Participants will gain an understanding of HACCP systems and how they are used to manage and control the hazards encountered in food manufacturing facilities. This will include the development of a model HACCP plan
• Discussions will include how to perform a hazard analysis, conduct process validations, prepare for and develop HACCP plan audits, and establish pre-requisite program verifications.
• The integration of HACCP plans into FSMA mandated Food Safety Plans will also be discussed in relation to the FDA regulated food industry.

AT THE CONCLUSION, PARTICIPANTS WILL


• Understand the importance of HACCP Pre-requisite programs including GMPs, Pest Control and Sanitation.
• Be able to recognize the hazards that must be identified when conducting a hazard analysis.
• Learn how manage significant food safety hazards through the use of preventive controls and Critical Control Points (CCPs).
• Understand how to develop and implement a HACCP plan that manages identified hazards with associated controls, and maintains the effectiveness of those controls through verification and validation activities.

HACCP Instructors

MICROBIOLOGY “101”: FUNDAMENTALS OF MICROBIOLOGY FOR FOOD INDUSTRY PROFESSIONALS

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Virtual Educational Course

April 7, 2026 – April 8, 2026 UTC+5

April 7, 2026 – April 8, 2026 UTC+5

Understanding the microorganisms that threaten Food Safety and cause food spoilage is fundamental to manufacturing safe and wholesome food products. Microorganisms are everywhere but how can they be controlled in a food production facility?
This course will cover the basics of food safety microbiology and arm you with the information you need to avoid microbial contamination and produce safe food products.
The course features an innovative format, with interactive discussions as well as “virtual lab” demonstrations of microbial detection methods.

Course Topics Include:

• Microbial Ecology: Food safety depends on knowing the conditions that encourage microbial growth and knowing how to keep pathogens out, kill them or keep them from growing.
• Food-borne Pathogens: An understanding of Salmonella, Listeria monocytogenes, Shiga toxin-producing E. coli (STEC) and other pathogens of concern can lead to better strategies for control.
• Indicator organisms: These nonpathogenic organisms are valuable verification tools for hygiene and process controls.
• Spoilage: Yeast and mold are major players in food spoilage. Knowing how to detect, identify and control them can extend shelf life.
• Sampling and Testing: Statistically representative sampling plans and standard methods of analysis are critical to obtaining credible data by which food safety decisions can be made.
• Current Food Safety Issues: Staying informed about foodborne illness outbreaks, recalls and regulations is essential to managing your Food Safety Plan.

Microbiology 101 Team

Book Now

For more information on Microbiology “101” training offered by Deibel Laboratories, please contact Sales at Sales@DeibelLabs.com (847-329-9900).

Labeling Requirements for Foods and Beverages Marketed in the U.S.

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February 24, 2026 – February 26, 2026

2 Day – Live Virtual Course

Provide the necessary training for your staff to assure food product labeling complies with U.S.
regulatory requirements and meets customer and consumer demands.

Food and beverage labeling requirements in the U.S. are complex and getting more comprehensive as market innovation trends change at a fast pace. You need to stay ahead of the curve as the Federal and State regulations, policies, and guidance continue to be refined and redefined. This course will provide you with the foundational and practical knowledge you need to comply with new and established labeling laws and regulations. The instructor, Dr. Robert Post, a former director of scientific and regulatory programs in federal agencies and industry, will cover emerging issues in regulations and labeling to help food sector professionals and product developers reformulate and react to marketplace drivers, such as clean/clear labeling, production and health claims, and responsible sourcing. Understanding the regulatory implications for labeling is essential for a product’s success in today’s market.


FOOD AND BEVERAGE LABELING TRAINING
This two-day virtual course is specifically designed for food industry professionals to receive in-depth instruction on USDA and FDA regulatory labeling requirements for food and beverage products sold in the U.S.


At the conclusion of this course, participants will have the knowledge and tools to understand and apply:

  1. The rules for mandatory labeling of food products
  2. Requirements for nutritional labeling
  3. Rules for health and nutrition claims
  4. Requirements for voluntary labeling features
  5. The rationale for hot topics in food and beverage labeling