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This course will provide delegates 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.
At the end of this course, delegates will be able to:
Auditors/ Consultants and Technical and quality personnel.
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