Applied Pathogen Environmental Monitoring Program
The importance of a robust environmental monitoring program cannot be overstated in a food safety plan. The Food Safety Modernization Act and many of the GFSI approved auditing schemes require a risk-based environmental program. Foodborne illnesses and recalls can put a company out of business; a pathogen environmental monitoring (PEM) program is one way of mitigating that risk and ensuring a strong sanitation program. In this course, participants will understand how to create a successful environmental monitoring program without causing the company to go bankrupt on testing costs. Participants will learn how to implement, manage, and continually improve the PEM program to mitigate inherent food safety risks.
This course is not meant to be just another class on an environmental program. Each student will receive a kit to practice the skills learned in class. In between the 2 short morning class sessions, there will be homework to reinforce concepts. Participants will be able to utilize their skills immediately.
Who Should Take This Course:
- Anyone who needs to manage or develop their company’s PEM program.
- Anyone who is interested in gaining more knowledge of the regulatory and GFSI requirements for PEM programs
- Example roles include: Quality Assurance personnel, Production Management/Supervisor, Sanitation personnel, Production/Plant Management
By the end of this training course, participants will be able to:
- Understand the importance of pathogen programs in a food facility
- How to maintain and design an efficient program
- Understand the potential contamination sources in a facility
- Use a risk-based approach to ensure the efficiency of sampling locations and testing frequencies
- Use trends and make changes to the plan based on data
- Generate corrective action plans when results are not in compliance
- Understand the different sampling frequencies, tools, and methods involved in a program
- Know how to utilize indicator organisms, in addition to pathogens, to get a better understanding of the potential contamination in the food facility
The course fee is $495/ each individual. If you are an Idaho manufacturer, please click here to see if you are eligible for a coupon code.
If you are interested in this class or topic but are not ready to register, click here so we’ll know of your interest and can stay in touch.
Instructor
This course will be taught by Food Processing Specialist, Janna Hamlett of TechHelp, and the University of Idaho.