This course is aimed at producers of ready to eat (RTE) foods that need to design and implement an EMP as required by the Preventive Controls for Human Food regulation in FSMA.
Past experience shows that foodborne pathogens can periodically be found in the food production environment and have caused recalls and outbreaks.
While routine sanitation typically eliminates a transient contamination, at times these pathogens establish a harborage deeply hidden in the equipment or other areas within the facility. Careful monitoring of the RTE environment is critical to understanding areas of concern and developing a risk-based environmental monitoring program.
Prerequisites:
Recommended Knowledge and Skills
• Hazard Analysis
• Preventive Controls
• Basic Food Microbiology
• Food Safety Management