This two-day course covers food industry best practices for monitoring the food environment for pathogens, spoilage organisms, chemicals such as allergens and other physical food safety issues. Class exercises focus on establishing the Environmental Monitoring Program (EMP), determining the thresholds for actions, the appropriate actions to take, how to interpret and report the findings and to effectively manage the environment as an early warning system so your customers and consumers are not your warning system. The course will provide ways for the leadership to know the environment is under control which helps them sleep better at night.
