Environmental Monitoring Program (EMP) Training

Environmental Monitoring Program (EMP) Training

Learn how to use environmental monitoring to verify sanitation controls and reduce risks from pathogens such as Salmonella and Listeria. Led by Dr. Byron Chaves (Rutgers University), this course provides practical tools to meet regulatory requirements and strengthen sanitation programs.

Who Should Attend?
Food safety and quality professionals in ready-to-eat food operations, including produce, dairy, meat processing, retail meat, and deli environments. Ideal for QA managers, food safety coordinators, sanitation leaders, plant supervisors, auditors, technical staff, consultants, and extension professionals seeking practical skills to design, implement, and improve Environmental Monitoring Programs.

Snacks, Coffee, Tea, and Lunch are included in the registration. Please share dietary restrictions or allergies during the registration process.

Questions?
Contact [email protected]

Any opinions, findings, conclusions, or recommendations expressed at this training are those of the author(s) and should not be construed to represent any official USDA or U.S. Government determination or policy.

This work is supported by the Food Safety Outreach Program [grant no. 2024-70020-42954] from the USDA National Institute of Food and Agriculture.