Microorganisms are always present in food handling environments. Transient microorganisms can be introduced into the food environment through raw materials, water and employees. The goal of an Environmental Monitoring Program (EMP) is to gauge and monitor the presence of microorganisms within the manufacturing site. The management of air quality can mitigate the incidental introduction of yeast, mold and bacteria in the production stream or in finished product. Join us as we discuss the pivotal role of air quality in the food industry and how to introduce or improve air sampling in the facility.

Learn more about:

• Active(Impact) Air Sampling
• Passive Air Sampling
• Trend Analysis

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