Environmental Monitoring Program (EMP) Training for Food Manufacturing
Categories
Operations & Facility Management
Course #
25
StartDate1
Apr 28, 2026
Duration
3 days
EndDate
Apr 29, 2026
Status
Register Now
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Tagline
Implement a robust Environmental Monitoring Program (EMP) with specialized training for food manufacturing facilities to prevent contamination and meet audit requirements.
Reschedule Allowed
Why the Course
Environmental monitoring is a critical tool for preventing contamination in food production environments. This course provides a practical framework for designing and implementing effective monitoring programs that detect risks before they become problems. You will learn how to select target organisms, design sampling plans, and interpret results to drive corrective actions. With increasing regulatory focus on environmental control, this course helps you build proactive systems that protect product safety and brand integrity.
Objectives
1. Design and implement effective environmental monitoring programs (EMP)
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
Modules
1. Introduction to Environmental Monitoring
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
Delivery Techniques
1. Sampling plan design
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
Delivery mode
Virtual Live
Hybrid
Classroom
Self-paced
On-site
Who Should Attend
1. Food safety managers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
Feature
Feature
StartDate4
Feb 8, 2027
Pathway
Professional Practice
Advanced & Specialized
Professional
Advanced
Month
StartDate3
Oct 27, 2026
StartDate2
Jul 28, 2026
Cover Image
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