Effective Environmental Monitoring for Ready to Eat and Ready to Cook Processes

Central Time
1 Feb 2018
100

• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee

Day 1: 7:30 AM – 5:00 PM

Registration begins at 7:30 am
8:00 am Course Introduction
Session 1 INTRODUCTION THE ENVIRONMENT AND MICROORGANISMS AND CONCERNS IN THE FOOD PROCESSING ENVIRONMENT

  • Introduction to microorganisms in foods
  • Growth of microorganisms: The basics
  • Growth factors in the food processing environment
  • Sources of microorganisms in the food processing environment
Session 2 INTRODUCTION TO ENVIRONMENTAL MONITORING

  • Environmental monitoring
  • Types of environmental monitoring
  • Indicator vs. pathogen testing
  • Selecting limits and establishing microbiological criteria
  • Challenges to environmental monitoring
  • Monitoring based on type of operation

LUNCH

Session 3 DESIGNING A COMPREHENSIVE ENVIRONMENTAL MONITORING PROGRAM

Factors to consider in developing an environmental monitoring program

  • Techniques
  • Sampling
  • Site Selection
  • Frequency
  • Dry Facilities
  • Wet Facilities

ACTIVITY PART 1 (Sources, Interpretation and Corrective Actions)
GROUP ACTIVITY BRIEFINGS

Session 4 SANITATION VERIFICATION

  • Regulatory requirements for sanitation in HACCP
  • Factors to consider for sanitation verification programs
  • Sanitation verification

Day 2: 8:00 AM – 5:00 PM

Session 5 INVESTIGATIONAL MONITORING

  • Investigational sampling
  • Conducting the investigation
  • Sampling locations

LUNCH

Session 6 MAINTAINING AN ENVIRONMENTAL PROGRAM

  • Program Management
  • Data management and interpretation of results
  • Corrective actions
  • Communication strategies

ACTIVITY PART 2: (Sampling Plan)
ACTIVITY BRIEFINGS

Session 7 TRAINING YOUR TECHNICIAN ASEPTIC TECHNIQUES

  • Aseptic techniques
  • Elements of aseptic techniques
  • Importance of employee hygiene and protective gear
  • Sample collection
  • Sampling procedures
  • Transportation of samples for analysis
  • Sample analyses
  • February 21, 2018 - February 22, 2018
    8:00 am - 5:00 pm

Understanding the microbial condition of your plant is important to the overall success of your food safety system. In facilities that prepare Ready to Eat/Ready to Cook items, ensuring that your items are safe for the consumer is key to your food safety system. In this two day course, participants will learn the differences between routine monitoring and investigations and how to establish the right culture for a sound environmental monitoring program in their RTE/RTC production facilities.

Learning Objectives

  • Learn about the types and methods of monitoring your facility environment to ensure that your environment does not pose a risk to product contamination
  • Explore the factors of effective monitoring program design
  • Discover the steps of investigating an environment that has gone out of control
  • Determine ways of maintaining an effective monitoring program and to be able to communicate the risks to higher management

Location

Venue:  

Address:
5600 North River Road, Suite 800, Rosemont, Illinois, 60018

Description:
Click here for a list of hotels near the event location.

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule

Presenters

David J. Evanson
David J. Evanson
EVANSON MICROBIOLOGICAL SERVICES, LLC.
ST. JOHN, IN

David J. Evanson has 35 years of laboratory management, food testing and plant assessment experience. Dave is owner and principal of Evanson Microbiological Services, LLC. He retired from Silliker, Inc., a Mérieux NutriSciences company, in 2012. His most recent role was Corporate Vice President of Quality, overseeing a global network of 73 ISO 17025 accredited laboratories in 18 countries. Principle responsibilities encompassed laboratory operations including quality systems, laboratory processes, advanced testing technologies and LIMS. As a member of the Corporate Executive Committee he was responsible for senior level management activities involving budget and strategic planning. During his tenure, Mr. Evanson led the company’s selection of new laboratory sites, developed innovative laboratory designs, and oversaw numerous renovations. He also participated in due diligence activities related to acquisitions. He has developed and instructed numerous educational programs, courses and workshops. He has also developed and presented numerous webinars to the industry. Topics included principles of food microbiology, good laboratory practices, quality systems, environmental monitoring and method validation. David has consulted in a variety of food industry segments related to food safety including system pre-assessment, microbial risk assessment, environmental monitoring, food contamination and spoilage investigations, due diligence and process validation support. In the mid-1990’s, Mr. Evanson assisted the Food Laboratory Accreditation Working Group (FLAWG) in the development of groundbreaking accreditation criteria for U.S. food testing laboratories. Under his leadership, Silliker, in 1998 became the first network of laboratories nationwide to be accredited to ISO Guide 25 (subsequently becoming ISO 17025) and has since been involved with hundreds of assessments, including international events. Mr. Evanson is a member of International Association for Food Protection, AOAC International, Institute of Food Technologists, and American Association for Laboratory Accreditation. Additionally, he is a member of the A2LA Accreditation Council and also serves on the American Association for Laboratory Accreditation Board of Directors. Industry wide, Mr. Evanson has written and lectured extensively on a wide range of food science, food microbiology, and laboratory quality system topics. He holds a Bachelor of Science in Biology from the University of Illinois (Chicago), a Master’s in Microbiology from the Illinois Institute of Technology a MBA from the Keller Graduate School of Management and is a Certified Food Scientist with IFT.

Hotel

Event Contact

When
  • Wednesday February 21st, 2018 - Thursday February 22nd, 2018
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences

312-938-5351