Course Description

Is your Environmental Monitoring Program Achieving the Right Goals?

This 2-hour live virtual webinar will provide practical, actionable guidance on how to evaluate whether your Environmental Monitoring Program (EMP) is achieving the right goals. Many companies implement EMPs with good intentions of checking for pathogens or indicators and satisfying audit and regulatory expectations, yet outbreaks and recalls still occur. Too often, the data collected and resources used do not contribute to food safety outcomes as greatly as they should.

Participants will learn how to build an EMP that is truly based on risk and how to demonstrate it with confidence. The session will draw on FDA and USDA guidance along with a documented risk assessment tied to product, process, and the facility’s Food Safety and HACCP Plan. Attendees will gain insight on the key decisions that determine an effective program, including what to measure, where to sample, how often to test, and how to respond to results.

Course Overview

Format, Date and Time:

This LIVE virtual seminar will be presented in English on:

• Tuesday, July 8, 2026 from 12:00 pm EST – 2:00 pm EST

Technical Requirements:

• Webinar is conducted via Zoom. A Zoom account is not required.
• Participants must have working camera and audio connections plus email access for workshop assignments.

Cost
The cost for this seminar is $225 USD per person.

Please note: Class participation is valid only for the person(s) registered. No other participants are permitted without a paid registration.

Who Should Attend

Ideal for professionals responsible for designing, implementing, or evaluating Environmental Monitoring Programs, including:

• Food safety, quality assurance, and regulatory managers in FDA- and USDA-regulated facilities.

• HACCP coordinators and Preventive Controls Qualified Individuals (PCQIs).

• Plant managers, operations supervisors, and sanitation team leaders.

• R&D and technical staff conducting or supporting risk assessments.

• Auditors, consultants, and legal advisors working with food industry clients.