Environmental monitoring is key to identifying microbiological risks and protecting food safety in processing facilities.

This course provides you with the tools necessary to implement an effective monitoring program, based on the analysis of zones, flows, and critical areas in the food industry.

Main topics:

✅ Environmental zoning (high, medium, and low-risk zones)

✅ Critical point identification

✅ Sampling planning and analytical methods

✅ Results-based decision-making

Target audience:

✔️ Food safety and quality managers

✔️ Food plant personnel

✔️ Consultants, auditors, and supervisors