Many foodborne illness outbreaks are tied to poor environmental controls and hygiene practices. Do you have a robust risk-based environmental monitoring program (EMP) in place for recall prevention, regulatory and GFSI requirement compliance, and consumer and brand protection?

Taught by microbiologists with years of technical expertise in the field, this course covers the fundamentals of designing and implementing an EMP, so that you can identify problem areas and respond to positive results from microbial testing swiftly and effectively.

What You’ll Do

• Classify indicator organisms for use in high risk ready-to-eat (RTE) food plants
• Identify possible harbourage sites on post-lethality food contact surfaces in your food plant
• Determine ratio of testing of food contact surfaces to non-food contact surfaces for both high and low risk areas
• Apply root cause analysis tools to investigate deviations

At the end of the program, you will be able to:

• Discuss key components of an EMP
• Design and implement an EMP
• Determine sampling frequency, design sampling procedures and choose indicator microorganisms
• Monitor proper indicator and pathogenic organisms in high-risk ready-to-eat (RTE) food plants
• Respond to positive results and implement corrective action procedures

Who Should Attend

• Auditors
• Environmental Coordinators and Team Members
• Facilities Managers
• Food Safety and Quality Consultants
• Food Safety Personnel
• Food Service Managers and Personnel
• Global Food Safety Coordinators & Managers
• HACCP Coordinators
• HACCP Team Members
• Microbiologists
• Operations, Maintenance and Sanitation
• Owners/Operators of Food Businesses
• Product Development Managers and Personnel