Reassessment of EMPs: Have You Identified the Correct Sampling Locations to Protect Your Product?
An EAS Complimentary Webinar
Presented by Rocelle Grabarek, EAS Independent Consultant
March 27, 2024 • 1pm (Eastern) 1.5 hours
Many of the environmental monitoring programs (EMP) have been established with the mindset of “seek and destroy” and targeted toward finding and eliminating foodborne pathogens in the production environment. Some EMP programs have identified sampling locations for routine testing especially in ready-to eat areas in the plant environment; others may include not-ready-to-eat areas. Due to the potential impact posed by implementing corrective actions during production and disruption to plant operations, the sampling locations identified are heavily focused on Zones 3 and 4 areas, and may include Zone 2 areas, only if required by a customer or as directed by regulations in certain States. Zone 1 testing is often not part of the routing sampling program. However, if contamination has already traversed to Zone 1 areas, product contamination is inevitable. Build-up of residues interior of the equipment can occur which may not always be visible for inspection and microbial testing verification. Hence, may avoid detection until pathogen testing of the finished product reveals presence of a pathogen. Furthermore, sampling sites can vary based on the nature of the product, process, and equipment design. Learn from EAS Consulting experts how you can utilize visual inspection, ATP monitoring, and microbial testing of Zone 1 areas to avoid establishment of a niche interior of the process equipment.
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About the Presenter
Rocelle Grabarek
Dr. Rocelle C. Grabarek has over 25 years of food safety experience in a broad range of human, infant formula, and pet food industry. She received her M.S. and Ph.D. in Food Science from the University of Georgia and has developed and conducted customized training in HACCP, Sanitation, Environmental Monitoring Programs, Micro Laboratory Methods, and Ingredient/Product Specifications, and Designing Challenge and Process Validation Studies. In addition, she has performed troubleshooting activities and identified mitigation strategies of spoilage and pathogen contamination events, globally. She has received HACCP, FSSC 22000, FSMA PCQI, FSSC 22000, and FSVP certifications, and is an active member of IAFP where she has organized and convened symposia, roundtables and/or workshops since 2016. She currently serves as technical expert for ISO ANSI TC 34/SC 9/WG 35.
Posted in Foods, On Demand Webinar.