Sanitation and Environmental Monitoring
Sanitation and Environmental Monitoring in Food Processing: Why, When, Where and How?
Purpose of the Workshop:
The Food Safety Modernization Act (FSMA) highlights sanitation practices and environmental monitoring as key elements in an effective food safety plan. Monitoring for environmental pathogens, such as Listeria monocytogenes, Salmonella, and their hygienic indicators, can be an effective tool to reduce the risk of contamination in a food processing environment. This 1-day workshop is intended for food manufacturers, particularly ready-to-eat facilities, who are preparing to develop an environmental monitoring program. Instructors will cover effective cleaning and sanitation, with an emphasis on providing hands-on experience to initiate the development of an environmental monitoring program.
Objectives of the workshop:
- Description of relevant federal regulations pertaining to food processing sanitation and environmental monitoring
- Overview of sanitation best practices, including the use of detergents and sanitizers, how to verify using ATP and microbial analyses, and the development of Sanitation Standard Operating Procedures (SSOPs)
- Hands-on training of developing an environmental monitoring plan, including identifying sampling zones, implementing a sampling plan, and microbial swabbing techniques
- Opportunities to consult with instructors in developing your facility’s plan
- Templates to facilitate plan development
- Attendees are encouraged to bring their current or in-progress SSOPs, and/or environmental monitoring plans.