Food Safety ManufacturingIntroduction to Environmental Monitoring and Assessment for Food Manufacturing Teams

Introduction to Environmental Monitoring and Assessment for Food Manufacturing Teams

0.50 Hrs
SKU: JCOM-40231

In food and beverage manufacturing, frontline workers play a crucial role in preventing contamination and fostering a robust food safety culture. This course teaches production, sanitation, and maintenance teams how to follow Environmental Monitoring and Assessment procedures in real manufacturing settings. Learn where and how to swab, understand the different risk zones in your facility, and know what to do when contamination is found.

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Introduction to Environmental Monitoring and Assessment for Food Manufacturing Teams
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Course Details

Learning Objectives

By the end of this course, you will be able to:

  • Discuss what environmental monitoring and assessment mean in a food manufacturing facility and why it’s critical for food safety
  • Identify the four environmental monitoring zones commonly found in a processing plant
  • Describe the correct swabbing procedures for different areas, surfaces, and equipment
  • Discuss appropriate steps if a swab result shows contamination, including cleaning and reporting
  • Explain how frontline actions support regulatory compliance with FSMA, GFSI, and customer audit requirements
  • Describe how to support the plant’s food safety efforts through proper sanitation, documentation, and communication

Specs

Course Level
Intermediate
Languages
English
Compatibility
Audio, Video, MobileReady, Responsive

Author | Julio Rodriguez

A resourceful professional fully bilingual with extensive years of manufacturing experience with strong emphasis and solid foundations in Quality Management Systems, Wet and Dry Sanitation Programs, Safety and Environmental, Productivity, Quality Auditing, Food Microbiology, Six Sigma Projects, Continuous/Process Improvement, TQM, Kaizen, Lean Manufacturing, SPC, Problem Solving and Root Cause Analysis, Corrective and Preventive Actions, GMPs, Food Safety, Risk Assessment, Supplier Quality, Food Security/Defense, GFSI standards design and implementation (BRC, SQF and FSSC-22000), USDA and FDA regulatory requirements, Laboratory Management Regulatory and EHS Programs Management.

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