FSMA Food Safety Environmental Monitoring Programme

Description

***From July onwards, SGS also provide e-certificate and e-document (e-document will be provided for In-house training only). This enables leaners to be free from certificate loss, to reduce storage space, and ultimately to be environmental-friendly to which SGS’s current policy is attached.***

This course covers designing and implementing an Environmental Monitoring Program (EMP) - a requirement of FSMA Preventive Controls for Human Food - starting with a determination of the pathogen of concern, based on raw materials and finished products. Using case studies and practical examples, learn how to conduct a thorough investigation to determine that primary contamination source has been located and eliminated.

Upon completion of this Course, Learners will gain technical and theoretical knowledge required.

• For designing and implementing an Environmental Monitoring Program (EMP), starting with a determination of the pathogen of concern, based on raw materials and finished products.
• To determine sampling criteria and zones
• To manage data and conduct a thorough investigation to determine the primary contamination source has been located and eliminated.

Learners will need to demonstrate acceptable performance in all of these areas in order to complete the course successfully.

Objectives

• Course introduction and objective
• Sampling and zone
• Aseptic sampling technique / เทคนิคการสุ่มตัวอย่างแบบปลอดเชื้อ
• Data management and advance investigation for food safety environmental monitoring programme
• Sanitary design principle
• Course introduction and objective

Sampling and zone

Aseptic sampling technique / เทคนิคการสุ่มตัวอย่างแบบปลอดเชื้อ

Data management and advance investigation for food safety environmental monitoring programme

Sanitary design principle

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