Environmental Monitoring Program

Monday, November 12, 2018 - Tuesday, November 13, 2018

8:30 AM - 5:00 PM each day


Registration open through 11/8/2018 8:59 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



Douglas L. Marshall, Ph.D

Dr. Doug Marshall is known for his engaging, energetic speaking power that he delivers to all attendees. Along with his dynamic personality, Dr. Marshall brings with him over 20 years' experience in the industry and currently serves as Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc.  Dr. Marshall has written over 250 publications, including his completion of the 4 volume Handbook of Food Science, Technology and Engineering, which he Co-Edited. 



Linda J. Harris Ph.D.


Dr. Harris’s research focuses on microbial food safety emphasizing the microbiology of fresh fruits and vegetables and tree nuts. She works to develop and validate standard microbiological methods and uses these methods to evaluate the behavior of food borne pathogens on fruits, vegetables and tree nuts under different storage and processing conditions. She uses these methods to evaluate antimicrobial treatments including various sanitizers and thermal processes for their efficacy in reducing microbial populations on various cut and intact produce and tree nut surfaces.

Through electronic means, presentations, or one-on-one interactions Dr. Harris works with food producers, processors, consumers, and representatives from State and Federal Government on issues related to microbial food safety. She interacts with a wide range of individuals from homemakers and small-scale farmers to large-scale commercial processors and many support industries and organizations. 

Erin DiCaprio 

DiCaprio, a Cooperative Extension assistant specialist in the Department of Food Science and Technology, focuses on microbial food safety with an emphasis in foodborne viruses. DiCaprio completed her Ph.D. in Comparative and Preventative Veterinary Medicine from the Ohio State University before joining the faculty at UC Davis in 2016.

Erin Dicaprio's research focuses on finding the mechanisms by which foodborne viruses contaminate fresh produce during production and processing and which biological and environmental factors influence viral persistence in these foods. She also works to mitigate viral contamination in high-risk foods using non-thermal processing technologies and by educating food handlers and consumers to increase awareness and minimize risk.  

Fresno - Holiday Inn Express & Suites Fresno Northwest

7191 W Kathryn Avenue
Fresno, CA 93722

Click here for directions


Registration is $795.00

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.