Single Course BRCGS

BRCGS - Environmental Monitoring

This course will provide participants with an understanding of the key components of an environmental monitoring programme to identify potential microbiological risks in production and open product areas; in addition to explaining different sampling methods and key elements of a corrective action procedure. This is particularly useful when implementing an environmental monitoring programme based on the Global Standard for Food Safety Issue 8 requirements and industry best practices.

1 Day Virtual Class English Identifier: 156576724
BRCGS - Environmental Monitoring

Course Overview

What you'll learn

  • Understand Issue 8 requirements and key components of an environmental monitoring programme, including risk assessment, sampling location, target organisms, test methods, sample frequency, establishing control limits, appropriate corrective action, validation / verification of the programme
  • Describe appropriate target organisms and identify suitable sampling locations
  • Explain different sampling methods
  • Explain appropriate corrective action for environmental monitoring failures
  • Develop an environmental monitoring programme based on Issue 8 requirements and industry best practices

Assessment
Course assignment – workplace assessment; Pass mark 75%.

Course Facilitator  
This course is trained by Amanda Evans-Lara who is a BRCGS Approved Virtual Trainer and BRCGS Approved Training Partner with over 28 years’ experience in food safety.

Who This Course Is For

Auditors/ Consultants and Technical and quality personnel.

Virtual Course requirements:
To ensure your access to the virtual course and to gain the most out of this training we request all learners have:

  • Reliable internet access (High speed)
  • Computer with microphone and camera capabilities

 Assessment and group activities for this course requires your camera to be turned on. Background effects such as blurring can be used for preserving privacy.

About this course

This course will provide participants with an understanding of the key components of an environmental monitoring programme to identify potential microbiological risks in production and open product areas; in addition to explaining different sampling methods and key elements of a corrective action procedure. This is particularly useful when implementing an environmental monitoring programme based on the Global Standard for Food Safety Issue 8 requirements and industry best practices.

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