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Virtual - USA
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Program Description

All virtual instructor-led training courses are delivered in Eastern Time (ET).

This virtual instructor-led training course is delivered in 3.5 hour sessions on back-to-back training days.

Many foodborne illness outbreaks are tied to equipment or environmental controls and personnel hygiene practices. Do you have a robust risk-based environmental monitoring program (EMP) in place to monitor the ready-to-eat (RTE) environment and reduce contamination risks?

This course covers the fundamentals of designing and implementing an EMP, so that you can identify problem areas and respond to positive results from microbial testing swiftly and effectively.

This course includes a homework assignment between sessions one and two that will take approximately 20 minutes to complete. Please have your completed assignment with you for part two of the training course.

Prerequisite(s): A good understanding of microbial testing requirements in a food manufacturing environment.

This course is also available as an onsite offering. Please email us for a quote.

Credit Details

0.70 CEUs

As an IACET Accredited Provider, NSF Training and Education Services offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education Services is authorized by IACET to offer 0.7 CEUs for this program.

Program Benefits

At the end of the program, you will be able to:

  • Discuss environmental monitoring as a tool for strengthening and maintaining a robust food safety system
  • Identify key elements to include in an effective EMP
  • Begin developing or strengthening an EMP
  • Describe best practices and strategies for EMP implementation
  • Compare environmental monitoring practices for a dry RTE environment and a wet RTE environment
  • Determine sampling frequency, design sampling procedures and choose indicator microorganisms
  • Respond to positive pathogen results
  • Who Should Attend
    • Auditors
    • Facility Managers
    • Food Safety & Quality Personnel
    • Global Food Safety Personnel
    • HACCP Personnel
    • Inspectors
    • Lab Personnel
    • Microbiologists
    • Operations/Maintenance/Sanitation
    • Owners/Operations of Food Business
    • Production Management/Supervisors
    • Product Development Personnel
    • QA/QC Personnel

    NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact nsflearn@nsf.org one week prior to your class.

    On-Site Training

    This course is also available as an onsite offering. Please email us for a quote.