Environmental Monitoring in the FSMA Era

Pacific Time
18 Oct 2019

Cancellation Policy
• 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
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

Day 1: 8:00 AM – 5:00 PM

Registration begins at 7:30 am
Course Introduction
Session 1

INTRODUCTION TO MICROORGANISMS AND CONCERNS IN THE FOOD PROCESSING ENVIRONMENT

  • Introduction to microorganisms in foods
  • General characteristics
  • Factors influencing growth of microorganisms: The basics
  • Roles in food production
Session 2 INTRODUCTION TO ENVIRONMENTAL MONITORING

  • Environmental monitoring
  • Growth niches and biofilms
  • Zone concept
  • Target analytes
ACTIVITY PART 1 (investigation, problems, identification) and BRIEFINGS
Lunch
SESSION 3

DESIGNING A COMPREHENSIVE ENVIRONMENTAL MONITORING PROGRAM

  • Management Commitment and Responsibility
  • Determination of need
  • Risk evaluation
  • Sampling plan
SESSION 4

SAMPLING: TRAINING OF PERSONNEL & SAMPLING METHODS

  • Definitions
  • Training of sampling personnel
  • Sampling tools and techniques
  • Sample integrity
  • Transportation of samples
  • Test methodology
Day 2 – 8:00 am – 5:00 pm
SESSION 5

ROOT CAUSE ANALYSIS CONCEPTS SPECIFIC TO EMP

  • Definitions and background
  • Regulatory issues
  • Common mistakes
  • Data use
Session 6

DATA MANAGEMENT AND MAINTENANCE OF AN ENVIRONMENTAL MONITORING PROGRAM

  • Program management
  • Data management
  • Tools
  • Communication

ACTIVITY PART 2 (data interpretation, next steps) and BRIEFINGS

GENERAL DISCUSSION/SHARING OF EVENTS/MISCELLANEOUS TOPICS

Lunch
Session 7

RESPONDING TO A POSITIVE RESULT IN ENVIRONMENTAL MONITORING

  • Terms
  • Planning and preparation
  • Responses
  • Investigational process
  • Record keeping
Session 8

SANITATION VERIFICATION

  • Cleaning and sanitation
  • Validation and verification
  • Best practices
Session 9

FDA Guidance for Industry to Control Listeria monocytogenes in RTE Foods

  • Overview
  • Environmental monitoring aspects
  • Example
  • Resources

EXAM

WRAP UP and CLASS ADJOURNS

Price Qty*
Course Registration show details + $895.00 (USD)  

  • November 12, 2019 - November 13, 2019
    8:00 am - 5:00 pm

Understanding the microbial condition of your plant is key to the overall success of 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.

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 how to communicate the risks to higher management

*Mérieux NutriSciences reserves the right to cancel if the class minimum of 5 attendees is not achieved by October 23rd. Maximum number of participants is 30.

Location

Venue:  

Venue Phone: 702-650-0040

Address:
370 Hughes Center Drive, Las Vegas, Nevada, 89169, United States

Registration Item

Course Fee: $895.00 (USD)

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
  • Tuesday November 12th, 2019 - Wednesday November 13th, 2019
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences

312-938-5341