Developing an Environmental Monitoring Program for RTE Foods
  • CODE : GINA-0006
  • Duration : 60 Minutes
  • Level : Intermediate
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President, QAS, (Quality Assurance Strategies, LLC), private consultation for the Food and Beverage Industry specializing in Global Food Safety and Quality with expertise in Regulatory Compliance, Prop 65, Business Integration and Due Diligence. Formerly, Vice President, Food Safety (Officer), Weston Foods (WF), a GWL Canadian company and North American leader in bakery products. Transformed organization toward World Class Excellence for Food Safety within four years by framing Food Safety Roadmap Strategy. This included fast-tracking to FSMA (Food Safety Modernization Act), SFCA (Safe Foods for Canadian Act) and new NLEA (Nutrition Labeling Education Act) for US and Canada compliance. Over 25+ years of food safety and quality experience, after holding successive senior positions with Colgate-Palmolive, Coca-Cola, Bestfoods NA, Unilever, YUM! Brands and Quiznos (Board). Prior to joining Weston Foods, held the position of Quality Director with Mondelez International (formerly Kraft Foods) in Europe, (Zurich, Switzerland) and Cadbury as QA Chocolate Director (Quality, Environmental, and Health & Safety) for NA/Europe/Global. 

Environmental Monitoring is utilized for many reasons in the food industry, but primarily to control pathogens in combination with ones’ sanitation program to ensure they are robust. FSMA also requires monitoring or an equivalent program or reasoning if not established for RTE foods. The session will describe how to assess risks, tools needed, recommendations on testing, how to test and best practices, validation of your sanitation program, training requirements, mitigation if positives found, documentation requirements and expectations by the FDA for compliance. Trends and mapping will also be explored as well as latest FDA data on assessments and their recent tack of “Swabathons” in food plants.

FDA FSMA requires monitoring of your environment to assess potential pathogen hazards in the manufacturing processing facility.

Areas Covered 

  • Environmental sampling
    • Tools for monitoring process control
  • Validating the effectiveness of sanitation processes
  • Identifying areas that are difficult to clean
  • Understanding bacterial loads during run-time conditions
    • Educational for general hygiene
    • Identifying pathogen risk areas
  • Understanding risk areas and potential problems
  • Overview of the general risk level in a facility

Who Should Attend

Food Safety Teams, PCQI’s, Front Line Supervisors, Leads and Management, HACCP/HARPC Team, Sanitation Team, Quality Control Team, Operations Management, Leadership Teams, Sanitation Leads & Management, Food Developers, Technicians.

Why Should Attend

Establishing a robust Environmental Monitoring Program to mitigate hazards in your facility is prudent with new regulations under FSMA (Food Safety Modernization Act). The program should be risk-based dependent on one’s portfolio and the risks associated with the product. Sampling can be costly and consume large resources if not managed properly. We will cover the basic approaches to assess risk profile, how to design program and monitor data to understand trends or risks in your facility, how to manage data, outline corrective & preventative actions (CAPA), Zoning, FDA Guidance on Listeria Monocytogenes, Vectoring and key mandatory documentation will be detailed as well as trends with the latest FDA actions.

  • $179.00

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