Managing Salmonella Contamination Risks in Chocolate Training

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.