The objective of this training is to provide participants with essential knowledge on identifying potential microbiological risks in production areas and areas where exposed products are present, introducing different sampling methods, and establishing corrective action procedures.

TRAINING CONTENT

• Program Design
• Sampling Locations and Techniques
• Defining Zones Within the Facility
• Target Organisms
• Limits
• Program Implementation
• Implementation of Corrective Actions
• Program Improvement

TRAINING DURATION

The training duration is 1 day.

WHO CAN ATTEND

• Professionals working in quality-related positions
• HACCP team members
• Auditors and consultants

 

CERTIFICATION

Upon completion of the training, participants will receive a “Certificate of Attendance” issued by us.

INFORMATION / REGISTRATION

Complete the Form to Start Your Registration Process or Request Further Information

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