Environmental Monitoring Program Training

Environmental Monitoring Program Webinar Training

An environmental monitoring course educates participants on the principles and practices of monitoring environmentalconditions in food production facilities. The course covers the identification of potential contamination sources, sampling methods, and interpretation of data to ensure compliance with food safety standards. It emphasizes the importance of maintaining a hygienic production environment to prevent foodborne illnesses and ensure product safety. Participants will learn to design and implement effective environmental monitoring programs tailored to their specific operations.

31 Oct

ENVIRONMENTAL MONITORING PROGRAM

The course covers the identification of potential contamination sources, sampling methods, and interpretation of data to ensure compliance with food safety standards.

$300 | 10:30am-2:30pm CDT

PURCHASE TRAINING

ENVIRONMENTAL MONITORING PROGRAM TRAINING

LEARNING OBJECTIVES

ENSURE FOOD SAFETY WITH EMP

Learn how EMP protects food safety by mitigating contamination risks

IDENTIFY PATHOGENS & MICROBIAL HAZARDS

Recognize common pathogens like Listeria and Salmonella and their risks

DEVELOP A SAMPLING STRATEGY

Design a comprehensive sampling plan for thorough environmental monitoring

ANALYZE RESULTS & APPLY CORRECTIVE ACTIONS

Interpret EMP data and take corrective action to address contamination

ENSURE REGULATORY & CERTIFICATION COMPLIANCE

Meet industry standards like FSMA and GFSI for environmental monitoring

MAINTAIN ACCURATE EMP RECORDS

Keep precise documentation for audits and traceability

WHY CHOOSE ASI FOR YOUR ENVIRONMENTAL MONITORING PROGRAM TRAINING

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Interactive and Engaging

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Proven Methods For Lasting Change

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Boost Audit Performance

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Comprehensive Coverage

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Tailored To Your Needs

WHAT IS ENVIRONMENTAL MONITORING PROGRAM?

An Environmental Monitoring Program (EMP) is a systematic process used in food manufacturing and processing environments to identify, track, and control potential contamination sources, such as harmful pathogens, in the facility. The goal of an EMP is to ensure a clean and safe environment for food production, minimizing the risk of contamination that could compromise food safety.

The program involves regularly testing surfaces, air, water, and equipment for microbial or environmental contaminants. Based on the test results, the facility can take corrective actions to prevent contamination from affecting the final food products.

WHO SHOULD ATTEND THIS WEBINAR TRAINING?

An Environmental Monitoring Program (EMP) training is crucial for individuals responsible for food safety and hygiene in food production or processing environments. Key attendees should include quality assurance and control personnel, who are directly involved in monitoring safety protocols, and food safety managers, who oversee the implementation of robust EMP procedures. HACCP coordinators should also attend to integrate EMP with broader food safety plans, while sanitation supervisors benefit from understanding the link between environmental monitoring and cleaning effectiveness. Production managers, responsible for daily operations, need to understand how EMP impacts production, and internal auditors or compliance officers should attend to ensure regulatory compliance. Additionally, facility maintenance teams, who manage equipment and cleanliness, and external consultants or auditors, who assess or advise on food safety systems, will gain valuable insights from this training. This ensures that all key stakeholders are equipped with the knowledge to implement and maintain a strong EMP.

WHAT TOPICS WILL BE COVERED IN THE EMP WEBINAR?

An Environmental Monitoring Program (EMP) training would cover several key topics, including the importance of environmental monitoring for food safety, identifying and mitigating microbial risks such as Listeria and Salmonella, and designing an effective sampling plan. The course would also delve into analyzing EMP data, implementing corrective actions, and ensuring compliance with regulatory and certification standards like FSMA and GFSI. Additionally, best practices for documentation and record-keeping to support traceability and audits would be addressed.

WHY IS EMP IMPORTANT?

An Environmental Monitoring Program (EMP) is crucial for ensuring food safety in manufacturing and processing environments. It helps identify potential contamination risks, such as harmful pathogens like Listeria or Salmonella, before they affect food products. By regularly monitoring the environment, facilities can prevent contamination, reduce the likelihood of foodborne illnesses, and protect consumer health. Additionally, an effective EMP ensures compliance with food safety regulations and standards (e.g., FSMA, GFSI), helps maintain brand reputation, and minimizes the risk of costly recalls or legal issues related to contamination.

WHAT ARE THE BENEFITS OF ATTENDING THIS WEBINAR?

Attending an Environmental Monitoring Program (EMP) webinar provides valuable insights into enhancing food safety by identifying and controlling contamination risks. Participants will learn how to comply with regulations like FSMA and GFSI standards, design effective sampling techniques, and interpret monitoring data for timely corrective actions. The training also emphasizes best practices for documentation and record-keeping, which can help prevent costly food safety incidents and improve overall preparedness for audits. Additionally, attendees will enhance their professional expertise in food safety, positioning themselves for new career opportunities and increasing their value within their organizations.

ABOUT YOUR INSTRUCTOR:

Harmeet Dosanjh is the Director of Training & Consulting Services at ASI, leveraging nearly two decades of food safety consulting and training experience to help businesses ensure safe and quality food for their customers. Harmeet’s expertise in regulatory compliance, HACCP, GFSI standards and quality assurance has allowed her to work with a variety of clients in the food industry, from small startups to multinational corporations.

Harmeet is an Approved Training Partner (ATP) for BRCGS, an SQFI Certified Trainer and Consultant, Lead Instructor for FSPCA Preventive Control for Human food, and an experienced FSSC trainer. She graduated with a master’s degree in food safety from Michigan State University and she’s well versed in the U.S, European, China Food Laws and Regulations with Global Regulations of food contact substances-Packaging.

Harmeet’s approach to food safety training and consulting is rooted in collaboration and partnership, often working closely with clients to curate customized solutions that meet their specific requirements. Whether it's developing and implementing a HACCP plan or FDA Food Safety Plan-Preventive control for human food, conducting a food safety internal audit, SOPs, forms or providing training, Harmeet is a true Food Safety and Quality Management System professional who’s committed to delivering results that exceed expectations.

ABOUT ASI TRAINING & CONSULTING, LLC

ASI Training & Consulting, LLC is the educational division of ASI, offering a variety of instructor-led virtual and on-demand self-paced food safety courses to help CPG companies of all sizes keep their employees well trained and informed. ASI Training & Consulting is a licensed SQF Training Center, with a collection of accredited SQF courses available. The offerings include: BRCGS training, HACCP, FSPCA Preventive Control of Human Food, Foreign Supplier Verification Program and specialized courses on Food Safety Culture, Environmental Monitoring, Food Defense, Internal Auditing Essentials and more.

As an official partner of Rootwurks, each course is carefully designed to take training to the next level using interactive EdTech to help employees learn and effectively retain important information.

In addition to e-learning and virtual/classroom instructor-led courses, on-site private training is also available and can be scheduled on a case-by-case basis through ASI Training & Consulting.