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.