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 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 include:
Cindy Ryan began her professional career at Nestle in 1994 as a Senior Microbiologist. Ms. Ryan earned her M.S. in Food Science and Food Microbiology and her B.S. in Animal Science and Industry from Kansas State University. During her eleven year stay with Nestlé, she moved from Senior Microbiologist to Quality Assurance Manager, and finally to Senior Microbiologist and Manager of HACCP Systems. Ms. Ryan was in charge of the plant hygiene, auditing, troubleshooting, managing the QA department, quality training, implementation of quality systems and pathogen monitoring across the U.S. and Canadian facilities. She also spearheaded troubleshooting and follow-up of problems involving packaging, processing quality and microbiological issues, as well as assisting Nestlé corporate. Prior to joining the IEH consulting team, Ryan spent 9 years as an independent consultant assisting food manufacturing facilities to define, organize, correct, implement, maintain and validate required QA and Food Safety programs including: HACCP, allergen control and pathogen monitoring. Ryan enjoys working on a variety of projects, like assisting manufacturers in the areas of HACCP and Food Safety Plans, pathogen monitoring and control and allergen control.
Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist. During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several product development groups. Dr. Bartholomew then joined Smithfield Foods Packaged Meats. He started in the John Morrell Group as the corporate director of food safety for 7 meat processing and slaughter facilities and 1 spice plant. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants. Throughout his 20-year career at Smithfield, he led HACCP plan design and validation, thermal processing, regulatory compliance, sanitation, allergen control and environmental pathogen monitoring. He also managed a corporate microbiology laboratory and its accreditation, and has certifications in HACCP training, BRC and SQF schemes, and is a Preventive Controls Qualified Individual. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.
As a welcome gift, we're offering a FREE course, Introduction to Microorganisms. Learn about microbes and the critical role they play in food production, and gain the knowledge required to assist with programs that guard against shelf-life failures and foodborne illnesses.