Practical Environmental Monitoring Program (EMP) training for the food manufacturing industry, covering contamination prevention, swabbing, zoning, trending, corrective actions, and audit-ready monitoring systems aligned to FSSC 22000 and GFSI expectations.
Covers how to design, implement, and trend an environmental monitoring programme to detect and control microbiological risks.
• Design an effective EMP sampling plan.
• Interpret results and implement corrective actions.
• QA / Food Safety managers
• Microbiology / lab staff
• Hygiene / sanitation managers
• Production managers
• Technical managers
• Manufacture ready-to-eat foods
• Produce high-risk or high-care products
• Handle exposed finished product before packaging
• Operate in chilled or wet processing environments
• Have post-lethality exposure steps
• Are certified or implementing FSSC 22000
Undetected pathogen harborage
Product contamination
Recalls and withdrawals
Audit nonconformities
Customer and brand loss
Upon completion of the course participants will receive a “Certificate of Successful Completion”.
