Environmental Monitoring Program
Course Objectives: On completion of this course, participants will understand the important aspects of an Environmental Monitoring Program (EMP), including sampling and zones, data management and advanced investigation. You will be able to create a plan specific to your organization.
Course Description: This 1-day virtual course includes class, individual and team exercises.
This environmental monitoring training course covers designing and implementing an EMP, starting with a determination of the pathogen of concern, based on raw materials and finished products. It uses cases studies and practical examples to show you how to conduct a thorough investigation to determine that the primary contamination source has been located and eliminated.
Who Should Attend: Managers and Supervisors in Quality Assurance, Food Safety, QA Technicians, Food Safety Technicians, Quality Control Managers, SQF Practitioners, Production Managers and Supervisors, Sanitation Personnel, Food Safety Consultants.
Key Session Topics:
- Identify the steps for a successful environmental monitoring program
- Distinguish between the different regulatory requirements
- Understand the required sanitation controls for a successful
environmental monitoring program
- Learn how to implement and manage testing protocols
- Explore the different software to manage and trend results
It is recommended that participants taking this course have prior knowledge of:
- Hazard analysis
- Preventive controls
- Basic food microbiology
- Food safety management
Certification: Candidates who successfully complete this training program will receive a Certificate of Completion from the training entity.
** PLEASE NOTE: Cancelations will only be accepted up to 10 days prior to training date for a refund. Refunds will not be issued within 10 days of a training, however registration is transferable to another member of your team if desired.
** This training will be delivered in English only.
ABOUT THE TRAINER:
Rajko Platisa is an accomplished professional with 25+ years of diverse international experience ranging from government, NGO, and private-sector legal work to training, regulatory compliance and consulting. As an independent consultant, he has developed and implemented quality, environmental and Food Safety Management systems. Through his enrolment in design and facilitation of competency-based training programs, he has worked on multiple food safety and quality related trainings and is involved in design/redesign of similar training courses on behalf of certified training centres in North America.