Developing an Environmental Monitoring Program
Duration : 60 Minutes
Gina M. Reo,
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, Business Integration
FSMA (Food Safety Modernization Act) requires organizations to assess risks, enact Preventative Controls to mitigate these risks and minimize Food Safety Hazards for consumers. With few exceptions, this generally requires rigorous programs such as an Environmental Monitoring Program to self-assess and monitor possible risks. FDA has also issued LM (Listeria Monocytogenes) Guidance for industry and has been inspecting manufacturing sites to assess compliance. This session will cover how to assess if program is needed, potential risks and basics for robust monitoring.
Course Objectives:
• Why EM Program is needed
• Develop a Food Safety Risk Profile
• Designing EM program that aligns with risk
• Use data and trends to drive improvement
• Understanding FDA LM Guidance impact
Why Should You Attend:
Under FSMA and with latest inspections including extensive “swabathons” by investigators, it is important to assess manufacturing portfolio product risk and have appropriate programs in place to mitigate those possible risks. Companies unsure or requiring validation of EM Program needs should participate and learn essentials for robust monitoring recommendations.
Course Outline:
• FSMA and why EM Program is needed today
• How to develop a Food Safety Risk Profile
• Designing EM program
• Risk details and watch-outs
• Data and trends to drive improvement
• Understanding FDA LM Guidance impact
• Success Takeaways
What You Get:
• Training Reference Materials
• Live Q&A with our Expert
• Participation Certificate
• Access to Signup Community (Optional)
• Reward Points
Who Will Benefit:
• Quality Control/Assurance and Food Safety professionals, supervisors, leads, managers
• Operations managers/supervisors
• Regulatory managers, supervisors or leads
• Corporate quality managers
• Senior management
• Plant management personnel
• Third parties developing HACCP/HARPC/Food Safety Plans
• Auditors and those with food safety inspection roles
• Validation specialists
• Quality system auditors
• Sanitation staff and management
Please reach us at 1-888-844-8963 for any further assistance or if you wish to register
