COURSE TITLE: Environmental Monitoring Program Training for Food Facilities

Duration: 1 days

Course Objective:

1. Understanding the aspect of an Environmental Monitoring Program (EMP)
2. Designing and implementing an EMP from determination of the pathogen of concern based on raw materials and finished products.
3. Knowledge on conduct a thorough investigation of the primary contamination source located and eliminated

Course Outline:

1. Understanding if Environment Monitoring Program
2. Understanding of pathogens
     a. Salmonella
     b. Listeria
3. Environmental Monitoring System – The concept of zoning
4. Role in Environmental Monitoring
5. Documentation and Data management

Prerequisites:

Prior to attending this training, it’s recommended that delegates have attended Mindsky’s
✔ GMP Understanding or
✔ Introduction to GMP in Healthcare and Cosmetics, and
✔ FSMA Food Hygiene Practices

Download GMP Brouchure MS 1514:2009

Online Registration Form