ALS has seen a rise in demand for affordable training in a diverse range of subjects. ALS provide Webinar Sessions and Courses focused on the topical issues affecting everyone working in today’s fast-moving food & beverage industry.
The following course outline describes the Environmental Sanitation Management Webinar Series and the teaching elements designed “to educate, and certify food industry personnel in the latest advancements in risk-based sanitation practices”.
Designed for Quality Assurance/Quality Control Supervisors, and Technicians, Corporate Food Safety Managers, Directors, and Vice Presidents, Production and Plant Management/Personnel, HACCP Coordinators, Plant HACCP Team Members and Regulatory Affairs Supervisors, this online training will inform, educate, and certify food industry personnel in the latest advancements in Environmental Sanitation Management.
Each course is 2 hours, including 90 minute lecture and 30 minutes of Q&A. A total of 16 hours required for certification. Enrollment includes unlimited streaming of on-demand, recorded webinars, company-wide access with individual username and password to ALSolutions as well as Q&A blog with students and instructors.
Environmental Sanitation Management Webinar Series
Number of Courses: 8 sections
Each course section: 2 hours with 30 minutes Q&A
Total Course length: 16 Hours
Speaker: Roy Costa, Environ Health Associates, Inc for ALS.
Cost: £625+VAT for the full course or 1 part £98+VAT
Course 1: Introduction to the Environmental Sanitation Management Course
20th August 2020
The course provides a synopsis of the entire webinar series, and explains the course format, goals and objectives. This course presents the key concepts of environmental sanitation management in a food facility, as found in the following seven courses.
- Risk-based microbial assessments and the HACCP Concept
- Biological Food Safety Hazards and Controls
- Good Manufacturing Practices and Prerequisite programs
- Sanitation Standard Operating Procedures
- Environmental Monitoring and Sanitation Preventive Controls in a Food Safety Plan
- Verification; Validation: Recordkeeping
- Environmental Sanitation Management Theory and Thought
Course 2: Risk-based microbial assessments and the HACCP Concept
2rd September 2020
The course provides an understanding of how HACCP and FSMA risk-based concepts drive the setting of Sanitation Preventive Controls in the FSMA Preventive Controls rules. The HACCP model is explained as the risk-based approach needed to apply the concept of environmental monitoring, and to understand if controls are working as intended.
- HACCP concepts and FSMA risk-based concepts
- The relationship between HACCP-CCP and FSMA Sanitation Preventive Controls
- Microbiological Risk Assessments: Hazard identification, hazard characterization, exposure assessment and risk characterization
- FSMA risk-based controls and Environmental Microbial Monitoring
Course 3: Biological Food Safety Hazards
17th September 2020
This course reviews the characteristics of the most common foodborne bacterial, viral, and parasitic pathogens and examines the controls necessary to reduce them to a safe level. The course explores the fundamental knowledge of microbial ecology as the basis for understanding microbial food safety risks
- Types of biological hazards
- Growth and contamination by microorganisms
- Spoilage organism’s vs pathogens
- Microbial ecology
- Severity and Sensitivity of At-Risk Populations
- Controls for biological hazards
Course 4: Current Good Manufacturing Practices and Prerequisite programs (cGMP)
1st October 2020
This course explains how Good Manufacturing Practices underpin the safety of the production environment, and affect the Sanitation Preventive Controls. Personal hygiene, employee health and general sanitation concepts are discussed in depth.
- Required GMP Training
- Personal Hygiene and Health
- Plant and Grounds
- Sanitary Operations
- Sanitary Facilities
- Equipment and Utensils
Course 5: Sanitation Standard Operating Procedures
15th October 2020
This course demonstrates the process for development of Sanitation Standard Operating Procedures (SSOP) and their implementation in a food facility. The course highlights the benefits of an organized approach to implementing sanitation procedures and the value of documentation.
- Development of SSOP
- Cleaning and Sanitizing Processes and Procedures
- Tools and cleaning equipment
- Master Cleaning Schedules
- Safe and effective use of cleaning chemicals
- The relationship of SSOP to the Sanitation Preventive Control
- Implementation of SSOP
Course 6: Environmental Monitoring and Sanitation Preventive Controls in a Food Safety Plan
29th October 2020
This course explains the purpose and goals of environmental sampling plans, and the methods for verification of effectiveness of the sanitation controls; ALS will present the best practices for microbial assessments.
- The goals of environmental monitoring
- The relationship between environmental monitoring and the verification of effectiveness of the Sanitation Preventive Controls
- Environmental Microbial Sampling Plans; where, when and how to sample
- *ALS Presentation on microbial monitoring best practices and certification
Course 7: Verification, Validation and Recordkeeping
12th November 2020
This course provides a discussion of how to build valid microbial sampling programs and how to use them to verify the effectiveness of sanitation efforts. This course explains the various tests used as verification, and how to analyze, record and trend microbial sampling results.
- Types of microbial tests and their validity
- Selecting Microbial Targets and use of surrogates
- Use of ATP and other rapid tests for sanitation monitoring
- The Zonal Sampling concept and methodology
- Analyses of sampling results
- Investigation of positive results and corrective actions
- The recordkeeping process and verification
Course 8: Environmental Management Theory and Thought
3rd December 2020
This course applies ISO 22000 concepts to environmental sanitation management to ensure continuous improvement of the sanitation program, and how external audits can provide important feedback on system performance.
- Management commitment and culture
- Putting together a sanitation team
- Communication and feedback
- ISO 22000 systems concepts in sanitation management
- Continuous improvement
- External audits and inspection of sanitation and microbial control programs