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IFPTI
NCS
Training
Available Resources
Training Videos
PCQI Human Food
Listeria Control Specialist Program
Enteric Viruses Control Specialist Program
Instructor Skills Training
Specialty Crop Block Grants
Regulatory Foundations for the Food Protection Professional
Sanitation Control Practitioner Program (SCPP)
RLTS
Food Safety ConnectED
Food Safety ConnectED
Food Safety ConnectED Updates
Alliances
FSPCA
Sprout Safety Alliance
Projects
NCS
Folder: Training
Back
Available Resources
Training Videos
PCQI Human Food
Listeria Control Specialist Program
Enteric Viruses Control Specialist Program
Instructor Skills Training
Specialty Crop Block Grants
Regulatory Foundations for the Food Protection Professional
Sanitation Control Practitioner Program (SCPP)
RLTS
Folder: Food Safety ConnectED
Back
Food Safety ConnectED
Food Safety ConnectED Updates
Folder: Alliances
Back
FSPCA
Sprout Safety Alliance
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Learning Resource Portal
Available Resources Principles of Pathogen Environmental Monitoring Programs
Sanitation Monitoring and Verification.png Image 1 of
Sanitation Monitoring and Verification.png
Sanitation Monitoring and Verification.png

Principles of Pathogen Environmental Monitoring Programs

$200.00

BACKGROUND:

This course provides the foundation for the development and implementation of Pathogen Environmental Monitoring Programs (PEMP) in food manufacturing, particularly in for the ready-to-eat (RTE) food industry. Participants will gain practical knowledge in regulatory expectations, sanitation controls, hygienic zoning, and environmental sampling.

WHO SHOULD ATTEND?

  • QA/QC, sanitation, and production personnel working in food manufacturing or ingredient processing facilities

  • Regulatory professionals responsible for assessing food safety plans and industry compliance

  • Individuals seeking to understand or apply Pathogen Environmental Monitoring Program (PEMP) principles in the food industry

LEARNING OBJECTIVES:

  • Understand regulatory frameworks for pathogen environmental control

  • Identify risk factors and pathogen behavior (focus on Listeria monocytogenes)

  • Design sampling plans and interpret EMP data

  • Implement hygienic zoning and sanitation best practices

  • Apply corrective actions and conduct root cause analyses

COURSE OUTLINE:

  • Regulatory foundations (FDA & USDA-FSIS requirements)

  • Listeria monocytogenes in RTE food environments

  • Sanitation controls and SSOPs

  • Hygienic zoning and facility design

  • Environmental sampling strategies

  • Interpreting test results and corrective actions

  • Designing and implementing an effective EMP

Add To Cart

BACKGROUND:

This course provides the foundation for the development and implementation of Pathogen Environmental Monitoring Programs (PEMP) in food manufacturing, particularly in for the ready-to-eat (RTE) food industry. Participants will gain practical knowledge in regulatory expectations, sanitation controls, hygienic zoning, and environmental sampling.

WHO SHOULD ATTEND?

  • QA/QC, sanitation, and production personnel working in food manufacturing or ingredient processing facilities

  • Regulatory professionals responsible for assessing food safety plans and industry compliance

  • Individuals seeking to understand or apply Pathogen Environmental Monitoring Program (PEMP) principles in the food industry

LEARNING OBJECTIVES:

  • Understand regulatory frameworks for pathogen environmental control

  • Identify risk factors and pathogen behavior (focus on Listeria monocytogenes)

  • Design sampling plans and interpret EMP data

  • Implement hygienic zoning and sanitation best practices

  • Apply corrective actions and conduct root cause analyses

COURSE OUTLINE:

  • Regulatory foundations (FDA & USDA-FSIS requirements)

  • Listeria monocytogenes in RTE food environments

  • Sanitation controls and SSOPs

  • Hygienic zoning and facility design

  • Environmental sampling strategies

  • Interpreting test results and corrective actions

  • Designing and implementing an effective EMP

BACKGROUND:

This course provides the foundation for the development and implementation of Pathogen Environmental Monitoring Programs (PEMP) in food manufacturing, particularly in for the ready-to-eat (RTE) food industry. Participants will gain practical knowledge in regulatory expectations, sanitation controls, hygienic zoning, and environmental sampling.

WHO SHOULD ATTEND?

  • QA/QC, sanitation, and production personnel working in food manufacturing or ingredient processing facilities

  • Regulatory professionals responsible for assessing food safety plans and industry compliance

  • Individuals seeking to understand or apply Pathogen Environmental Monitoring Program (PEMP) principles in the food industry

LEARNING OBJECTIVES:

  • Understand regulatory frameworks for pathogen environmental control

  • Identify risk factors and pathogen behavior (focus on Listeria monocytogenes)

  • Design sampling plans and interpret EMP data

  • Implement hygienic zoning and sanitation best practices

  • Apply corrective actions and conduct root cause analyses

COURSE OUTLINE:

  • Regulatory foundations (FDA & USDA-FSIS requirements)

  • Listeria monocytogenes in RTE food environments

  • Sanitation controls and SSOPs

  • Hygienic zoning and facility design

  • Environmental sampling strategies

  • Interpreting test results and corrective actions

  • Designing and implementing an effective EMP

Enroll Now

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International Food Protection Training Institute

5220 Lovers Lane LL-130 Portage, MI 49002

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