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Virtual Event
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Fundamentals of Environmental Monitoring (Live Web Course)

September 10 @ 9:00 am - 12:00 pm

Virtual Event
Join us as we teach you how to build your EMP, your company’s early warning sign, and the first line of defense against foodborne illness.

This hands-on training course is intended to address techniques and best practices through an effective employee training program, which will help ensure your company meets evolving regulatory and customer requirements.

Training Modules

  • Establishing Your Environmental Monitoring Program
  • The Latest FSMA EMP Requirements
  • Discovering Pathogens Before Contamination Occurs
  • Mitigating Risk – Sanitation and Allergen Controls
  • GFSI Requirements for Environmental Monitoring

Materials

  • Certificate of completion

By The End Of The Course You Will Be Able To:

  • Choose appropriate sample methods and determine frequency
  • Identify pathogens or allergens to control and monitor and determine sample zones
  • Interpret data for possible contamination trends
  • Establish Corrective Actions
  • Pull an environmental swab and transport collected samples correctly

Who Should Attend?

HACCP team members, and managers. Food Safety, Quality Assurance, Quality Control, and Sanitation Personnel. Anyone needing to understand HACCP guidelines and environmental monitoring requirements.

More Courses

Can’t attend this scheduled course? No problem. We also offer a self-paced course through Safe Food Academy. To learn more about this online course, click here.

This hands-on training course is intended to address techniques and best practices through an effective employee training program, which will help ensure your company meets evolving regulatory and customer requirements.

Training Modules

  • Establishing Your Environmental Monitoring Program
  • The Latest FSMA EMP Requirements
  • Discovering Pathogens Before Contamination Occurs
  • Mitigating Risk – Sanitation and Allergen Controls
  • GFSI Requirements for Environmental Monitoring

Materials

  • Certificate of completion

By The End Of The Course You Will Be Able To:

  • Choose appropriate sample methods and determine frequency
  • Identify pathogens or allergens to control and monitor and determine sample zones
  • Interpret data for possible contamination trends
  • Establish Corrective Actions
  • Pull an environmental swab and transport collected samples correctly

Who Should Attend?

HACCP team members, and managers. Food Safety, Quality Assurance, Quality Control, and Sanitation Personnel. Anyone needing to understand HACCP guidelines and environmental monitoring requirements.

More Courses

Can’t attend this scheduled course? No problem. We also offer a self-paced course through Safe Food Academy. To learn more about this online course, click here.

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