Building an Effective Environmental Monitoring Program for Food Plants
Course specification
About this training
What You'll Learn in This Environmental Monitoring Program Training
Training on Environmental Monitoring Program has the following learning objectives:
- What is Environmental Monitoring in Food Plants?
- Risk Based Environment Monitoring
- Applicable Pathogens and Indicators
- GFSI Benchmarking and EMP - Environmental Monitoring Program
- Standards and Targets in Environmental Monitoring
- Establishing an Environmental Monitoring Program
- Environmental Sampling Techniques and Schedules
- Dealing with Positive Results in Environmental Monitoring
Course sample
Introduction
Course outline
- Introduction
- Module 1 – Environmental Monitoring in Food Plants – Introduction
- Module 2 – Why Environmental Monitoring Program?
- Module 3 – Regulatory Compliance and GFSI Benchmarking and Environmental Monitoring
- Module 4 – Establishing an Effective Environmental Monitoring Program
- Module 5 – Pathogens of Concerned – in an Environmental Monitoring Program
- Module 6 – Risk Based Zoning in Environmental Monitoring Program
- Module 7 – Targets, Limits and Standards in Environmental Monitoring Program
- Module 8 – Developing a risk-based Sampling and Testing Schedule in Environmental Monitoring Program
- Module 9 – Handling Undesirable Results – Deviation Control in Environmental Monitoring
- Final Qualification Exam
Frequently asked questions
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
Environmental monitoring program (EMP) involves testing surfaces, air, and water in food facilities for pathogens and indicators. It verifies sanitation effectiveness and prevents contamination. This environmental monitoring program training covers risk‑based approaches and GFSI requirements. See also Food Safety Fundamentals for foundational food safety knowledge.
GFSI schemes require a documented, risk‑based EMP with defined zones, sampling schedules, targets, and corrective actions for positives. Module 3 covers GFSI benchmarking and EMP. For deeper HACCP knowledge, explore HACCP for Supervisors and Team Leads.
Common targets include Listeria monocytogenes, Salmonella spp., and generic E. coli as indicators. Module 5 covers pathogens of concern. See also Microbes of Concern for Supervisors for detailed pathogen identification.
Positive results require immediate corrective actions, root cause analysis, intensified sampling, and trend review. Module 9 covers handling undesirable results. For external reference, visit GFSI Benchmarking Requirements. See also Principles of Internal Auditing for audit preparedness.
Key components include: zoning (food contact, non‑food contact, outside), sampling frequency based on risk, defined targets and limits, testing methods, corrective actions, and trend analysis. Module 6 covers risk‑based zoning. For operational excellence, see Managing Operational Pre‑Requisites.
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