Developed and taught by Commercial Food Sanitation’s industry-recognized subject matter experts, this 2-day training uniquely combines classroom sessions with hands-on, practical exercises. Participants will learn a structured approach that can be used to manage Salmonella contamination in a food manufacturing facility and to establish measures for risk mitigation. Upon completion, participants are equipped with the knowledge and abilities needed to successfully apply what they have learned in their own plants.
Participants will learn how to:
- Manage Salmonella contamination events in chocolate, including root-cause analysis (RCA) and corrective and preventative actions (CAPA).
- Make risk-based decisions when developing effective cleaning protocols considering hygienic design.
- Design and implement an effective Environmental Monitoring Program (EMP).
- Develop approaches to reduce contamination risk in the future.
Any team members at chocolate producers and chocolate users, who need or desire to learn critical details about Salmonella in chocolate, including:
- Corporate or facility Food Safety, Micro, Quality, and Sanitation managers/supervisors
- Engineers and maintenance managers/supervisors
- Operations and production managers/supervisors
- Plant managers
Equipment Manufacturers that supply equipment to the chocolate industry are highly encouraged to join this training.
Currently, the Managing Salmonella Contamination Risks in Chocolate Training is offered exclusively in Amsterdam, The Netherlands.
The cost per attendee for the Managing Salmonella Contamination Risks in Chocolate Training EUR €995.
CFS training sessions are hands on and highly effective. To guarantee each student has an optimal learning experience, participation is limited to first come, first served.