Environmental monitoring plays a critical role in food safety. It is required by the FSMA Preventive Controls for Human Food rule when there is a risk of ready-to-eat (RTE) food being contaminated by an environmental pathogen.

Course attendees will learn:

• When and where to test for pathogens
• How to determine the pathogen of concern
• Sampling methods, locations, frequency
• Identifying the primary contamination source and investigation sampling tactics
• The best methods of corrective action
• How to develop risk-based EMPs specific to the facility

Participants will take part in interactive workshops and discussions and learn via case studies and practical examples.

For more information, please contact:

Sinziana Buliarca
International Account Manager
t: +34 63 85 62 969