Environmental Monitoring Program (EMP)

Microlearning Version

Jessica Chen   |  
+1 510.844.2901   |  
For Registration or IT Support
+1 510.963.1212   |  
For Sales Support, Course Information, or Group Training
Nas Chaudhary   |  
+1 510.960.5015   |  
For Sales Support, Course Information, or Group Training

Instructor-Led Live

Instructor-Led Live

Classroom / Virtual
Starting at

Webinar Price: For pricing information, click the REGISTER button next to any Event

This 4-hour course enables participants to understand that building an efficient risk-based Environmental Monitoring Program for food safety is a key preventive microbial monitoring strategy. It ensures the production environment is not contaminated by pathogens or spoilage bacteria. An EMP provides data to implement the right corrective actions in your facility.


Private Group

Private Group

Classroom / Virtual
Contact us for a quote
Save when you have 6 or more team members for training. SCS trainers can present a live, interactive webinar for your team or, when safe, come to your facility. Contact us to discuss options, get a quote and schedule a training for your team.
  • Course Details

Provides an overview of Environmental Monitoring Program. Covers microbiological hazards, sampling plans and ways to improve and/or implement EMP at your facility.

Learning Objectives:

  • 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



What Our Clients Think

Quotation Mark

I would like to thank SCS for their fine training program. It’s our preference to send our employees to in-person trainings, but with restrictions set by Covid in 2020 we understand why SCS conducts classes via webinar. Our employees said the setup and webinars were both informative and well-paced and felt they were as close to being in-person as possible.

Dominic Etcheberria | General Manager, JBJ Distributing / Veg-land