Foodborne pathogens may hide in the corners and crevices of your equipment and production facility, avoiding eradication by routine sanitation procedures. These pathogens in turn cause widespread recalls and outbreaks that take lives and destroy brand reputations. FDA’s Food Safety Modernization Act (FSMA) requires food processing facilities to mitigate this risk, by conducting a hazard analysis and implementing risk-based preventive controls. Environmental control and monitoring are integral parts of this required risk management.
While some companies are still in the early stage of setting up an appropriate Environmental Monitoring Program (EMP), others struggle with how to respond to pathogen-positive results from their existing programs. This workshop will help companies understand the fundamentals and requirements for implementing an EMP, approaches in managing the data, and taking corrective actions as part of the environmental control and risk management strategy.
- Gain an understanding of FSMA requirements for sanitation and environmental monitoring in food processing facilities.
- Learn the fundamentals behind EMP including risk assessment, sampling plans and methods, laboratory analysis, and data interpretation.
- Receive valuable information regarding foodborne pathogens and indicator organisms lurking in food production environments.
- Watch live demonstrations on proper sampling techniques for monitoring microorganisms.
- Discover what agencies look for during audits.
- Acquire strategies for responding to pathogen-positive findings.
- Obtain insights on proper corrective actions and how to improve existing ones
Upon successful completion of the workshop, participants will receive certificates of attendance.
Who Should Attend:
- QA/QC personnel
- Sanitation personnel
- Production Managers
- Food Safety management
- Procurement/Supply chain managers
|7:30 – 8:00 AM||Registration – Coffee and Tea will be served|
|8:00 – 10:00 AM|| Fundamentals of an environmental monitoring program:
|10:15 – 12:00 PM||Environmental sampling plan, methods, and procedures|
|12:00 – 1:00 PM||Lunch Sponsored by AEMTEK|
|1:00 – 2:30 PM||Data trending and response to environmental pathogen-positive results|
|2:45 – 4:00 PM||Corrective actions and management of regulatory, operational, and brand risks.|
|4:00 – 5:00 PM||Questions and comments|
Peyman Fatemi, Ph.D. – Dr. Fatemi has spent nearly 20 years in the food industry developing food safety programs and providing food safety advice within multiple food and beverage categories. At Unilever Foods NA, he was the food safety program leader for Lipton Tea, Skippy Peanut Butter, Slim-Fast line of products and Ragu Pasta Sauces. Peyman also spent a part of his career in the meat industry, notably with Smithfield Foods where he helped implement a comprehensive HACCP program. As an invited speaker, he has presented to the USDA FSIS, the FDA, served on advisory boards, given food safety seminars, and provided expert advice to the National Advisory Committee on Microbiological Criteria for Foods committees (NACMCF). He is an active member of the food safety community and is currently serving a three-year appointment to the editorial board of the Food Protection Trends and is the Food Microbiology Division secretary of the IFT.
Florence Wu, Ph.D. – Dr. Wu has been managing AEMTEK’s analytical services since 2002. She has over 30 years of academic and work experience with various groups of bacteria and fungi. Dr. Wu’s hands-on work experience includes food and environmental microbiology testing, environmental sampling, microbial identification, laboratory management, and quality assurance. She has published numerous scientific papers and has given lectures and presentations on subjects related to food microbiology. Dr. Wu has extensive experience in microbial contamination control, sampling and testing methodologies.
Date(s) - Nov 01
8:00 am - 4:00 pm