This one-day course will provide delegates with an understanding of the key components of an environmental monitoring program to identify potential microbiological risks in production and open product areas; in addition to explaining different sampling methods and key elements of a corrective action procedure. This is particularly useful when implementing an environmental monitoring program based on the BRCGS Global Standard for Food Safety Issue 9 requirements and industry best practices.
Learning Objectives:
- Understand requirements and key components of an environmental monitoring program, including risk assessment, sampling location, target organisms, test methods, sample frequency, establishing control limits, appropriate corrective action, validation/verification of the program.
- Describe appropriate target organisms and identify suitable sampling locations.
- Explain different sampling methods.
- Explain appropriate corrective action for environmental monitoring failures.
- Develop an environmental monitoring program based on requirements and industry best practices.
You will submit a course assignment- workplace assessment and will need to gain a 75% pass for this assessment.
Who Should Attend:
Technical and quality personnel; auditors, consultants.
