This hands-on training will introduce you to environmental foodborne pathogens, teach you how to collect swabs, walk you through case studies from the industry, provide guidance on establishing and designing a PEM program, and through small working groups provide you with opportunities to discuss effective controls and corrective action steps. 

Who should attend?

Individuals who are in charge of developing and maintaining Pathogen Environmental Monitoring programs in food processing industry, particularly those with food safety, quality assurance or compliance roles. Attendance from speciality crop food industries is especially encouraged.