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.
- Module 1: Sampling & zones
- Module 2: Data management & advanced investigation