Food Manufacturing: Environmental Monitoring Plans
Environmental monitoring forms a key part of a food safety management system in any food-producing environment and forms a part of some regulations (e.g. EC 2073/2005) and audit requirements (BRCGS).
Checking the microbiological status of a production area before and after cleaning, and perhaps at various times during production, allows you to build a picture of the hygienic status of that manufacturing area. Yet common questions are often raised, including: What should I look for? How should I sample? How do I analyse results? What do I do next?
This seminar will provide you with an in-depth look into environmental monitoring with experts in the field, including Dr. Roy Betts and Dr. John Holah. It will cover both dried food production and chilled food production systems and will consider the important safety issue of allergens and allergen monitoring. With COVID-19 still a risk factor, our virologist Martin D’Agostino will take you through environmental monitoring to detect SARS-CoV-2.
This key seminar will be held together with experts that have been producing a new guideline for the International Life Sciences Institute (ILSI) Europe on environmental monitoring in dry manufacturing and will feature some of the authors.