| Within the GFSI benchmarked standards, be it food or packaging, there is a requirement for an Environmental Monitoring Plan (EMP) to be in place, used, understood, and implemented.
This course is designed to give both technical and non-technical participants an understanding of what an EMP entails, how to go about setting one up and how to make it work for you. This includes members of the quality / technical teams, hygiene supervisors and senior hygiene operatives, and production supervisors / team leaders. To achieve this the course has a mix of tutor presentations and discussion sessions, exercises are included to promote participant involvement.
This course has been certificated by the Royal Society of Public Health (RSPH). Delegates have the opportunity to achieve the RSPH Level 3 Award in Environmental Monitoring Plans for Food Manufacturing. |
