Description

Date of Training: 22nd March 2024

Timing: 2 PM - 6 PM

Mode: Online

Environmental Monitoring in Food Industries is growing importance especially in Exports to Developed economies, and both USFDA and EU have mandated protocols for their suppliers especially RTE products, with well-established protocols. Both Food Allergens and Pathogenic Microorganisms of High Risk, can often contaminate the product especially post sterilization or processing including packaging.

With FSSAI mandating GHP/GMP and HACCP in all Manufacturing locations in the Country is also contemplating to set Environmental Microbiological Standards for high-risk foods such as Dairy, Meat Fish Poultry and Spices, etc.,. Also, Biofilm formation is of common occurrence and shall be a perpetual source of product and process contamination.

The Masterclass aims at familiarizing the participants with globally acclaimed processes in developing a World-Class Environmental Monitoring Program in their Organization and respective Manufacturing locations.

Course Outline:

• Introduction to Environmental and Pathogen Environmental concepts.
• Building an effective Monitoring program
• Identification of Risks
• Hygiene zoning concepts and sampling plan
• Role of Indicator organisms and relevant standards in RTE processing
• Tools and Techniques
• Frequency of sampling
• Interpretation of Results
• Corrective and Preventive Action.

Key Benefits:

• Understanding the concepts of EMP and PEM
• Indepth knowledge on Indicator Organisms and their interpretations
• Tools and Techniques of  sampling, swabbing, etc.,
• Risk based assessment
• Developing a program of EM and associated methodology
• Proactive and Preventive approach towards contamination of foods from high risk Microorganisms
• Microbiota of Biofilm formation
• Effective Sanitation mechanisms

Who should attend the Training?

• Food Industry R&D professionals
• Quality Control and Quality Assurance Professionals
• Food industry Operation professionals implementing the program
• Microbiologists Students of Food Science, Technology and Microbiology
• Food Entrupreneurs
• Food Exporters.