Principles Of Pathogen Environmental Monitoring-ONLINE

*ONLINE, FEBRUARY 21 and 23, 9:00 am to 1:00 pm Principles Of Environmental Monitoring-ONLINE

commercial kitchen


Some pathogens, such as Salmonella and Listeria monocytogenes, are considered environmental. These microbes may live and survive in the food processing environment, risking direct contamination of food and food contact surfaces. Ready-to-eat food are especially susceptible to environmental contamination, and as such, adequate sanitation preventive controls need to be in place. This course will provide the regulatory and scientific background to establish a pathogen environmental monitoring program in food facilities that handle any RTE food.

Who Should Attend?

  • Food safety managers and supervisors
  • QA/QC personnel
  • Regulatory personnel tasked to perform GMP inspections
  • Any food industry stakeholder interested in learning the updated cGMP requirements

Note: This is course is not intended to cover food safety and sanitation practices for retail or food service operations.

About the Principles of Pathogens course: 


1. Regulatory Overview
2. Food Safety Hazards
3. Sanitation
4. Risk Assessment
5. Hygienic Zoning
6. Sampling and Testing

Benefits of Attending:

Participants will gain an understanding of environmental monitoring regulations and the way to operationalize the requirements through verification testing. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive a “Certificate of Training”. Only individuals that attend the full course and participate actively in the course will be given a certificate.


February 21,  2023: 9:00 am – 1:00 pm
February 23, 2023: 9:00 am – 1:00 pm

Please note these are non-consecutive days


Remote. Zoom link will be shared after registration.


$200.00/person. Limit of 12 participants. All materials will be shared electronically. Certificates of Course Completion will be mailed after the course.


Byron D. Chaves, PhD.
Assistant Professor and Food Safety Extension Specialist Department of Food Science and Technology
University of Nebraska-Lincoln
(402) 472 2196


To successfully complete the course and receive a certificate of completion, participants must be present for the entire delivery and actively participate in the exercises. If a participant misses portions of the course, his/her certificate will not be issued.

Sponsored by:

Nebraska Manufacturing Extension Partnership
Food Processing Center
Nebraska Extension

For more information, please contact: