Environmental Monitoring Program Training For Food Facilities

Description

Food pathogens that have caused recalls and outbreaks can periodically be found in food production environments. At times, these pathogens are deeply hidden in equipment and other areas, where they cannot be moved by routine sanitation. The FSMA Preventive Controls for Human Food rule requires producers of ready to eat (RTE) foods to implement and manage an EMP to monitor the RTE environment and reduce contamination risks. Our course will show you how to meet this FSMA requirement.

Prerequisites

It is recommended that students taking this course have prior knowledge of:

• Hazard analysis
• Preventive controls
• Basic food microbiology
• Food safety management
   

Important: Only the softcopy of the course material will be distributed on the day of training. Thus participants are reminded to bring along their laptop for the duration of the training.

Objectives

This course covers designing and implementing an EMP, starting with a determination of the pathogen of concern, based on raw materials and finished products. It uses cases studies and practical examples to show you how to conduct a thorough investigation to determine that the primary contamination source has been located and eliminated.

On completion of the course, you will understand the important aspects of an EMP, including sampling and zones, data management and advanced investigation. You will be able to create a plan specific to your organization.

Audience

The course is aimed at producers of RTE foods who are required by FSMA to implement an EMP.