This course is designed to illustrate the critical role environmental monitoring and sampling plans play in food and beverage processing. Content in this course is curated for those who are responsible for designing, updating, and implementing the elements of an environmental monitoring program in their facility or company. The lessons address the risks associated with microbes, and the requirements needed to appropriately mitigate potential hazards or exposure to contaminants. Give your personnel the knowledge needed to develop an approach to environmental monitoring and sampling plans.
Protecting the consumer and your company depends on preventing pathogen contamination of foods during processing. Whether a raw commodity or a fully-cooked product, the presence of pathogens in the processing environment can lead to product adulteration and consumer/brand harm. This prevention of contamination needs to be verified by a comprehensive, well-designed environmental monitoring plan. This verification step is codified in USDA and FDA regulations and Global Food Safety Initiative schemes. This course will provide participants with the tools necessary to develop and implement a successful environmental monitoring program.
Students will progress through a series of modules that address the following subject matters:
The intended audience for this course includes:
To register for this course, please visit our training portal.