Price
Search >>
Microbiological Environmental Monitoring of Food Handling Environments
Contact us
- What Environmental Monitoring is
- Why do Environmental Monitoring
- Requirements and possible consequences
- Examples
- Establishing Objectives for your Environmental Monitoring programme
- Pathogens and Indicators
- Types of environmental samples
- Biofilms
- Hygienic Design
- Hygiene Zones
- Notes on Listeria and Salmonella in environmental monitoring
- Considerations for sampling plans
- Validation and Verification
- Investigations
- Risks and challenges
- Harbourage and vectors
- Sampling equipment
- Sampling techniques
- What does the lab do with samples?
- Management and Maintenance of and environmental monitoring plan
- Setting and reviewing limits
- Interpretation of results
- Case studies
- Watch-outs and common causes of failure
- Anyone with an interest in environmental monitoring for microbiological and hygienic status in a food handling setting
- Technical Managers
- Quality Managers
- Hygiene Managers
- Technical and Quality Team members
- Food Safety Specialists
- Auditors and others looking to refresh or update knowledge
- What to do and how to do it
- Build confidence in interpreting results
- Key information to ensure your Microbiological Environmental Monitoring is Effective
- Setting and reviewing actions limits
- Insights into investigative sampling
- Developing expertise in food industry microbiology at an intermediate level
- Opportunities to ask our expert questions
It is recommended that delegates have attended our Introduction to Microbiological Sampling and Testing of Foods course or already have some basic microbiology knowledge through other qualifications such as level 3 HACCP or Food Safety.
Ali Aitchison | Senior Food Safety Consultant | Eurofins Food Testing UK Ltd.