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Microbiological Environmental Monitoring Programs Development and Implementation HACCP
(EMP HACCP Course)

HACCP.png

Course Options

Option One:

Virtual Live -

Instructor Led

On ZOOM

$499.00

Option Two:

On your Site or in Los Angeles
125 Pacific Coast Highway
Hermosa Beach, CA 90254

Please Call or Email Alex

Option Three

Online Self Paced

60 Days to Complete

Work at your convenience

$499.00

                Experience Counts

We have had over 20,000 attendees since Professional Food Safety LTD since 1995. Be it HACCP, PCQI, GFSI, Primuslabs, BRC, and ISO22000. We are auditors, consultants, and trainers.

Please feel to Call directly.  Info@professionalfoodsafety.com
773-251-5646 
Or Email
Info@professionalfoodsafety.com

505 North Lake Shore Unit 714

(Lake Point Tower)

Chicago IL 60611

In Plant and On site Trainings

In-house training provides cost-effective and convenient answers for delivering training solutions for small to large groups. Our instructors are qualified leaders in their field, and ensure that all course content builds on the industry’s best practices. We offer a full range of training courses across Quality, Environment, Food Safety plus a range of other courses across Business Improvement and Professional Development. On-Site Training

This option would be self-paced to be finished within 60 days. Alex is available to answer questions. The course will be very interactive and multimedia is used.

The manual and the Exercise Workbook will be shipped free of charge.

Locations of In Person Classes

Location: Holiday Inn
125 Pacific Coast Highway
Hermosa Beach, CA  90254

Location: Chicago Temple Building, 77 W Washington St, Chicago, IL 60602

More Information and Syllabus

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) defines “step” as a point, procedure, operation in the food safety system from primary production to final consumption. The goal of this class is to provide information on how to establish solid validated safeguards at all steps along the global and national food supply chains using current scientific, technical, statutory, regulatory, managerial and other tools to control microbiological food safety hazards, especially Listeria monocytogenes and Salmonella spp., to ensure the safety of foods . This course assist food industries under USDA HACCP, FDA FSMA, HACCP and other entities to prepare required microbiological environmental monitoring programs.

Table of Contents:

Table of contents
 

Module 1 – Introduction, History and Definitions

Module 2. Rapid Products and Environmental Testing Methods -The FDA WGS – PCR – MNGS – ELISA

Module 3 – The Science of Environment and Food Safety

Module 4 – Laws and Regulations Related to the Environment and Food Safety

Module 5 – Organic Food Laws and Regulation Related to Safe Environment

Module 6 . Indicator Microorganisms

Module 7. Listeria Control Programs – Listeria Rule

Module 8. Salmonella Control Program – USDA

Module 9 – USDA NRCS Introduction to Waterborne Pathogens In Agricultural Watersheds

Module 10. The FSMA and Environmental Monitoring program – The FSMA FDA -EMP

Module 11. Steps in writing EMP Programs -FDA

Module 12 – Food Safety Hazards

Module 13 – Prerequisite Programs

Module 14 -Preliminary Steps – USDA – FDA – Codex – ICMSF – ISO – Others

Module 15 – The First Principle of HACCP – Conduct a Hazard Analysis

Module 16 – The Second Principle of HACCP – Determine Critical Control Points

Module 17 – The Third Principle of HACCP – Determine Critical Limits

Module 18 – The Fourth Principle of HACCP – Establish Monitoring Procedures

Module 19 – The Fifth Principle of HACCP – Establish Corrective Actions

Module 20 – Th Sixth Principle of HACCP – Establish Verification Procedures

Module 21 – The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures

Module 22 – Development, Implementation, Maintenance and Reassessment of EMP

CONTACT US

Phone 773-821-1943

email  info@professionalfoodsafety.com

Thanks for submitting!

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