Course Overview

REGISTRATION DEADLINE: Tuesday, October 29th at 12:00 PM

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.

Covers      All     Stages     of     EMP

While some companies are 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 interactive workshop will guide you through:

Understanding the fundamentals and requirements for implementing an EMP
Developing sampling plans and procedures
✓ Hands-on training for taking air, water, and surface samples
Approaches to managing the data generated
Taking corrective actions as part of the environmental control and risk management strategy

Related     Workshops:

Please feel free to signup for our Foodborne Pathogen & Product Sampling class, which may serve as a foundation for this workshop.

More Details
Workshop     Objectives:
  1. Gain an understanding of FSMA requirements for sanitation and environmental monitoring in food processing facilities.
  2. Learn the fundamentals behind EMP including risk assessment, sampling plans and methods, laboratory analysis, and data interpretation.
  3. Receive valuable information regarding foodborne pathogens and indicator organisms lurking in food production environments.
  4. Watch live demonstrations on proper sampling techniques for monitoring microorganisms.
  5. Discover what agencies look for during audits.
  6. Acquire strategies for responding to pathogen-positive findings.
  7. 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
Course Agenda
7:30 – 8:00 AM Registration – Coffee and Tea will be served
8:00 – 10:00 AM   Fundamentals of an environmental monitoring program:

  • Overview of relevant foodborne pathogens
  • FSMA requirements
  • Major components of a successful monitoring plan
  • Bio-hazard analysis
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
Meet the Instructors

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.

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Date(s) - Nov 06
8:00 am - 4:00 pm



Ticket Type Price Spaces
Workshop Registration $289.00
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Terms & Conditions
AEMTEK, Inc. reserves the right to determine eligibility of any company and/or individual to attend course, and reserves the right to reject or prohibit any company and/or individual, with or without giving cause. AEMTEK, Inc. also reserves the right to modify or cancel any training course or workshop. In the event of a cancellation, all attendees will be informed as soon as possible, and receive a full reimbursement of course fees only.

Cancellation Terms
Any refund requests received at least 10 days prior to the training course will be fully refunded, minus a processing fee. No refunds will be issued if notice is given less than 10 days prior to course. The attendee's registration may be transferred to a colleague with written notification