Environmental Monitoring Program (EMP) for Food Industry

DESCRIPTION

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

CONTENT

• Course introduction and objective
• Pathogen and spoilage microorganism
• Sampling and zone
• Aseptic sampling technique
• Data management and advance investigation for food safety environmental monitoring program
• Sanitary design principle
• Create a program and plan specific to your organization

OBJECTIVES

This course covers designing and implementing an Environmental Monitoring Program (EMP) for food industry - a requirement of GFSI and food safety system standard - starting with a determination of the pathogen and spoilage microorganism of concerns, 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 and spoilage microorganism of concerns, 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.

AUDIENCE

• Food industry entrepreneurs for domestic and exports
• Executive manager of quality systems, quality control managers, production managers, staff, food safety team, Sanitation team, food microbiologist, students and the general public