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Greater Focus on Robust Environmental Monitoring Programs

The food industry has seen significant changes in regulatory requirements over the past several years that have resulted in an increase in the amount of analytical testing conducted, with the greatest increase seen in microbiological testing. According to food safety market experts, one of the main contributors to this growth in microbiological testing is a greater focus on environmental monitoring programs (1).

Food manufacturers and processors are experiencing increased pressure from regulators, customers and auditors to demonstrate the performance of their environmental monitoring (EM) programs. In response to this pressure, many companies are revising their sampling and testing plans to include an increase in routine monitoring as well as a more in depth focus into areas of the plant that their routine sampling may have missed (1).

How effective is your EM program?

When reviewing your EM program, special consideration should be taken when looking at frequency of testing, site selection and hygenic zoning. This helps to ensure your program is robust and verifies that food safety systems are working. These components of your program should not be based on a “one size fits all” approach and are designed based on a risk assessment of your facility.

If you would like learn more about the best practices, tools, techniques, hygienic equipment design and layout, zoning, guidance on microbiological testing and much more, join us for our webinar with Food Safety Magazine on July 14th at 1pm EST. Our sponsored webinar will focus on the best practices for an Environmental Monitoring Plan and we’ll share how a robust EMP can help protect your customers and business while reducing costs of non-quality.

 

 

Or if you are ready to discuss the next steps with your current EMP or need some expert advice on getting started, reach out to our quality team today.

 

 

References

(1) https://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2020/analytical-testing-in-food-safety-continues-to-grow/

FSPCA Preventive Controls for Human Food Course 

Date & Time: postponed due to COVID-19, new date coming soon

 

Course Description:

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course, developed by the FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”.

This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

 

Lead Instructor: Ben McPhail

Date & Time: postponed due to COVID-19, new date coming soon

Location:
6625 Eiterman Road
Dublin, Ohio 43016

Cost:
$549/participant
Includes participant manual and certificate fee

 

Click here to Sign Up!