Tuesday, June 2, 2020 - Wednesday, June 3, 2020
8:30 AM - 5:00 PM each day
Registration open through 5/26/2020
Course Description:
Covers microbiological hazards, allergens and allergen validation. Including Listeria and Salmonella mapping and sampling selection.
Learning Objectives:
- Understand the importance of a robust environmental monitoring program
- Gain insight to sampling techniques, where to sample and frequency of sampling, target organisms, and data management.
- Promote knowledge base to conduct environmental testing that adds value to your food safety and quality plans.
Who should attend?
Intended for those that are looking to improve and/or implement their facility's environmental monitoring program as well as those interested in gaining more knowledge of the environmental monitoring requirement set forth by GFSI schemes. Those involved in the industry include; Quality Control/Assurance personnel, Production Management/Supervisors, Sanitation personnel, and Consultants.
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Bruce FerreeHaving received a B.Sc. from Colorado State University, Bruce embarked on a career in product quality and food safety management. He has worked in further processed meats and poultry, cheese making, milk processing (ESL and aseptic), aseptic processing and packaging and sugar extraction operations. In addition, Bruce spent 4 years working as a consultant, trainer and auditor helping numerous others in manufacturing, QSR’s and laboratories to understand food safety and quality management. Bruce retired in early 2018 after 35 years managing quality and food safety programs in food manufacturing environments. |
Registration is $895.00
Food safety training is essential to meet regulatory and consumer standards. Eurofins food safety training gives you practical approaches and tools to apply in your facility. The best investments for ensuring food safety begin with the knowledge of employees.
