Environmental Monitoring in Food Industries

WEBINAR

What Does it Cover?

Environmental monitoring is meant to be a proactive program and should form an integral part of Food Safety Management systems.

It can detect:

• Deficiencies in cleaning and disinfection (sanitation)
  
• Inefficient zoning
• Deficiencies in employee practices
• Contribution of utilities (air, water) to microbial load of products

Merck will present all the different solutions for environmental control: from conventional method to the latest new technology.

What Will You Learn?

Environmental Monitoring: Where, when, what and how?

Where - Significant Microbiological hazards are determined by performing a complete, scientifically accurate Hazard Analysis

When - Right Timing - The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control measure is or has been operating as intended.

What - Microorganism(s), or product of microbial metabolism, whose presence in a food or the environment at a given level is indicative of a potential quality (including spoilage), hygiene, and/or safety problem.

How - Integrate rapid detection tests into your Cleaning and Disinfection Plan allows you to take preventive measures and put in place very fast corrective actions

Who Should Attend?

• Quality manager/director
• Production manager
• Laboratory manager
• Quality technician
• Hygiene manager