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Environmental Monitoring Programs

This course is will prepare participants to develop and implement an effective Environmental Monitoring program that will achieve greater product safety and quality. The course will focus on pathogens of concern and the importance of environmental sampling programs. Potential sources of contamination will be identified and control steps outlined. Participants will work in small groups to develop an Environmental Monitoring Plan and discuss mitigation steps and corrective actions to control microbial contamination in a food processing facility.

 

Overview

This course is will prepare participants to develop and implement an effective Pathogen Environmental Monitoring program that will achieve greater product safety and quality. The course will focus on pathogens of concern and the importance of environmental sampling programs. Potential sources of contamination will be identified and control steps outlined. Participants will work in small groups to develop an Environmental Monitoring Plan and discuss mitigation steps and corrective actions to control microbial contamination in a food processing facility.

This course will provide attendees with information in key program areas:

  • Identify the pathogens of concern in a food processing facility
    • Describe to foodborne illnesses associated with each
  • List potential contamination sources within a food processing facility
  • Create a plant zone map
  • Develop a sampling plan
  • Differentiate between different types of swabbing activities and explain the best practices for each
  • Analyze trends in monitoring data
  • Generate a corrective action plan
  • Identify opportunities for continuous program improvement

This course will not include a final examination as this course is not part of our certification curriculum. Participants will be asked to evaluate the quality and structure of the course itself.

Agenda

Day 1:
  • Welcome and Introductions
  • Overview and Pre-Test
  • Introduction to Environmental Monitoring
  • Case Study: Pathogen Contamination in Food Processing
  • What, Where and When to Sample
  • Cornell Dairy Plant Overview Tour
  • Create Plant Zone Map
  • Sampling Plan Development Small Group Activity
  • Review and Discuss Sampling Plan/Zone Maps
  • Swabbing Methods
  • Cornell Processing Areas Tour
  • Collect Samples in Cornell Dairy Plant
Day 2:
  • Day 2 Overview
  • Q&A
  • Data Analysis
  • Monitoring trends in data
  • Corrective Actions
  • Corrective Action Plan Small Group Activity
  • Implementing Corrective Action Plans
  • Problem Solving and Root Cause Analysis Strategies
  • Meat Industry Case Study: Use of PEM Sampling for Verification of Food Safety Systems
  • Verification and Continual Improvement
  • FSMA's Impact on PEM
  • Hygienic Zoning
  • Course Wrap-Up and Exam

Fees

  • $650-$725 for in-state registrants
  • $725-$880 for out-of-state registrants
  • Limited to the first 35 students.

Instructors

  • Martin Wiedmann Lead Instructor
    Gellert Family Professor in Food Safety Professor
    607-254-2838
    martin.wiedmann [at] cornell.edu
  • Additional instructors and contributors to this course include staff of the Cornell Dairy Plant.

 

Course Dates

  • Hybrid course: online session and live video conference session

  • Online component open on October 7, 2021

  • Live instructor-led video conference on November 4, 2021

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu ()