The Environmental Monitoring Program course equips participants with the essential knowledge and skills to develop, implement, and manage an effective environmental monitoring program in food processing and handling facilities. Focusing on best practices for monitoring environmental pathogens and allergens, the course covers designing sampling plans, selecting appropriate testing methods, interpreting results, and identifying contamination risks. It also emphasizes corrective actions, root cause analysis, and continuous improvement, providing practical tools and insights to support a robust food safety management system.
Who Should Attend
Quality Assurance/Quality Control Managers
Food Safety Managers and Supervisors
Sanitation Managers
Environmental Monitoring Coordinators
Production Managers in Food Processing Facilities
Regulatory Affairs Specialists
Consultants in Food Safety and Hygiene Individuals responsible for managing or implementing environmental monitoring programs
Cancellation Policy: Cancellations for public training must be made at least 10 business days before the event for a full refund. Requests for refunds 10 business days or less before the training will be subject to a 50% cancellation fee. No refunds (or credit transfer) will be issued 5 business days or less before the training.