Gain the skills required to develop and implement an Environmental Monitoring Program (EMP) for listeria in the Dairy Industry.

Course participants learn alongside virtual dairy processors in a virtual dairy processing facility. Participants choose their own learning path and get to select relevant scenarios so they can apply their learning in situations that are most relevant to their own work environments. The course provides 360 degree virtual reality experiences and scenario-based questions to support learning. 

This course is self-paced, available on-demand, and adapts to the learners’ understanding of the materials. These features make the course more manageable by providing users with the flexibility to progress at their own pace with the confidence that they are understanding the material.

You must complete each lesson and score 80% or better on the final exam to earn a certificate of completion for this course. You have five attempts to achieve a passing score on the exam. Your highest score will be recorded.

Course length: 9 hours

After completing this course, participants will be able to:

• Identify what environmental monitoring is and explain its importance

• Determine when an Environmental Monitoring Program (EMP) is required

• Identify resources to help you develop an EMP

Course length: 40 minutes

After completing this course, participants will be able to:

• Explain the role that allergens play in food manufacturing and why it is critical to control for them

• Identify allergens in their product manufacturing process

• Implement multiple strategies to prevent cross contact

Course length: 20 minutes

After completing this course, participants will be able to:

• List and categorize general groups of food hazards

• Identify six factors that affect bacterial growth

• Name four pathogenic bacteria that are primary risk in ice cream production facilities

• Describe conditions and locate areas as high risk for Listeria, E.coli, Salmonella, and Staphylococcus

Course length: 40 minutes

After completing this course, participants will be able to:

• Recognize core principles covered by the FDA Code of Federal Regulations 21 CFR 117.

• Identify whether you have implemented best practices when it comes to Good Manufacturing Practices (GMPs) and the following topics:

• Facility design and layout

• Equipment and utensil design

• Materials management

• Personnel health and hygiene

• Sanitary facility controls

• Pest control

• Warehousing

• Exterior grounds

Course length: 60 minutes

After completing this course, participants will be able to:

• Describe the objectives of cleaning and sanitation practices

• Distinguish the differences between routine and non-routine cleaning

• Select and apply the appropriate cleaning and sanitizing compounds, utensils, and procedures

• Prepare to draft procedures and logs for your sanitation program

Course length: 60 minutes

After completing this course, participants will be able to:

• Explain why food safety is important to ice cream makers

• Identify characteristics that make a product high-risk or low-risk for food safety issues

• Explain how ice cream can potentially be high-risk

Course length: 40 minutes

After completing this course, participants will be able to:

• Distinguish process controls from other control types

• Identify which hazards require process controls

• Identify examples of process control validation and where to find them

Course length: 20 minutes

After completing this course, participants will be able to:

• Identify how to assess and approve suppliers

• Document the supply chain process in order to protect your company and your customers through supply chain preventive controls

Course length: 20 minutes