Environmental Monitoring in the Food Industry

This program provides a practical framework for establishing an environmental monitoring program (EMP) within food manufacturing facilities. It focuses on a proactive 'seek and eliminate' strategy to manage microbial risks before they impact product safety. Participants will learn to navigate the four-zone monitoring system, identify pathogens like Listeria and Salmonella, and implement swabbing protocols based on equipment traffic and special events like construction. The curriculum also details the necessary steps for handling out-of-specification results according to FDA and USDA guidance, ensuring that facility leadership and teams are prepared for the technical and regulatory realities of food production.