Provide the technical knowledge to interpret, develop and effectively implement an environmental monitoring program under the FSMA regulation, as well as FSSC 22000 in its additional requirements for the control of Listeria monocytogenes and Salmonella in foods considered ready to eat that have then gone through a thermal death process or not and that have been exposed before packing.
-Main objective of the Environmental Monitoring Program for the Preventive Control of Cleaning and Disinfection
-Importance of Environmental Monitoring for Preventive Control of Cleaning and Disinfection according to FSMA and FSSC
-Regulatory implications for environmental pathogen assessment
-Food Safety Modernization Act – FSMA – FDA Title 21 CFR 117 – cGMP
-Zoning need – Hygienic areas
-Zones and Sample Rate
-Sampling Protocol (Routine, Investigative, Mitigation)
-Methods of analysis under FDA & USDA (detection)
-Corrective actions in case of positives (product, process, program)
-The participant receives a diploma for their full attendance at the session
-Proof of work skills DC-3 (STPS)
Day 1: 9:00 am - 6:00 pm
* Consult place and date of availability
This is a course with an 8-hour time load that will study the effective implementation of an environmental monitoring program as a tool for the verification of the cleaning and disinfection program and the appropriate identification of environmental pathogens present in the food production line categorized as “Ready to Eat” or Vulnerable to contamination with L. monocytogenes and / or Salmonella.