No

This 4-hour course is designed to provide the food, beverage and natural product manufacturing industry with a comprehensive understanding of developing, and implementing impactful and appropriate Environmental Monitoring Plans (EMPs). The course will cover the  importance of microbial and allergen controls, public health, sanitation, sanitary facility design, and good personnel training and hygiene and how it all relates to a successful environmental monitoring program. We will review different types of testing and how to interpret results.

This 4-hour course is designed to provide participants with a comprehensive understanding of Corrective Actions (CA) and Preventive Actions (PA) within the context of quality management systems for food, beverage, and natural product manufacturers. Through interactive discussions, case studies, and group exercises, participants will learn how to effectively identify, implement, and manage CAPA processes to improve organizational performance and compliance with regulatory requirements.