Tuesday, April 6, 2021 - Wednesday, April 7, 2021

8:30 AM - 5:00 PM each day


Registration open through 4/2/2021 9:00 PM



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.

Course Outline

Day 1

Day 2

  • Introduction to Environmental Monitoring
  • Establishment of Objectives of an EMP
  • Design of an Environmental Monitoring Program
  • Use of Monitoring for Allergen Validation
  • Strategies to Reduce Listeria in the Environment
  • Strategies to Reduce Salmonella in the Environment
  • Maintenance & Management of an Environmental Monitoring Program



Jennifer Willig, Ph.D.

With a Ph.D. in Food Sciences and Technology, Jennifer helps food processors, distributors, and packagers of all sizes navigate the complexities of achieving compliance with the latest food standards, creating value beyond certification.   In addition, she oversees all aspects of the supply chain business, specializing in Foreign Supplier Verification and Food Fraud. 





LIVE Virtual Training


Registration is $895.00

About Us


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.