Provides an overview of Environmental Monitoring Program. Covers microbiological hazards, sampling plans and ways to improve and/or implement EMP at your facility.
- Identify the pathogens of concern in a food manufacturing facility
- Create a zone map, sampling plan
- Swabbing activities
- Trend analysis
- Corrective action plan and identify opportunities for continuous program improvement
Who Should Attend:
Quality Assurance/Control personnel, Production, Managers, Supervisors, Sanitation personnel