Environmental Monitoring Program (Face-to-Face Training)

Join us for a Face-to-Face Technical Seminar on Environmental Monitoring Program (EMP) this November 28, 2025, led by Ms. Angel Dalao, RMic, PFT, Managing Director at the Institute for Food Safety Advancement.

As we return to in-person seminars, this training offers a unique opportunity to deepen your understanding of how EMPs verify the effectiveness of sanitation procedures in food manufacturing environments and prevent contamination by pathogens.

Through interactive discussions, workshops, and hands-on activities, you’ll learn how to design, implement, and maintain a robust EMP aligned with global food safety standards. The face-to-face format allows participants to engage directly with the speaker and peers, ask questions in real time, and share industry experiences. Take advantage of this valuable chance to network and share experiences with food safety professionals, while strengthening your organization’s commitment to food safety and compliance. Lunch, snacks, and beverages will be provided for all participants.

• Early bird rates are now open!

• Group and bundle promos are available. Perfect if you’re coming with your team, enjoy big discounts

when you or your team register for all three seminars!

• Inclusive of meals throughout the day!

• Soft copy of learning materials will be provided to all attendees

Areas covered in the session

• The Need for EMP

• Root Cause Analysis in Environmental Monitoring

• Designing an Effective EMP

• Zoning and Hygienic Design Principles

• Indicator Organisms and Their Role

• Sampling Plan Design and Frequency

• Pathogen Detection and Control Strategies

• “Seek and Destroy” Approach to Environmental Pathogens

What you'll learn

By the end of this training, participants will be able to:

• Understand the purpose and regulatory importance of EMPs in food manufacturing.

• Identify high-risk zones and potential contamination sources in production areas.

• Design and implement a risk-based EMP tailored to facility layout and product type.

• Select appropriate indicator organisms and sampling techniques.

• Interpret test results and apply corrective and preventive actions.

• Integrate EMP findings into the company’s Food Safety Management System for continuous improvement.

Skills you'll gain

• Ability to develop and manage a compliant EMP

• Proficiency in sampling, testing, and data trending

• Enhanced understanding of pathogen control and verification procedures

• Improved coordination between QA, Sanitation, and Production teams

• Strengthened capability to support regulatory audits and certifications (HACCP, FSSC 22000, ISO 22000)

Target participants

This seminar is ideal for professionals involved in food production and quality systems, including but not limited to:

• Quality Assurance/Quality Control Managers

• Food Safety Team Leaders and Members

• Production Supervisors and Sanitation Coordinators

• Laboratory Analysts and Microbiologists

• Maintenance and Hygiene Officers

• Regulatory and Compliance Personnel

• Professionals preparing for or maintaining HACCP, FSSC 22000, ISO 22000, and GMP certification

Certificate of completion

All participants who complete the seminar will receive an Official Certificate of Completion from the Institute for Food Safety Advancement.

This certificate validates your knowledge in designing and maintaining Environmental Monitoring Programs, a valuable credential for professionals working in food safety, quality assurance, and plant operations.

About the speaker

Ms. Angela Kristel Dalao is an experienced food safety professional. She is a registered microbiologist and a topnotcher of the 2011 Certification Examination of Registered Microbiologist (RMic) of the Philippine Academy of Microbiology (PAM). She has given talks in different conventions and universities, and conducts food safety technical trainings and seminars to various food and feed manufacturing companies and government agencies nationwide; covering topics on GMP, Sanitation SOP, Introduction to HACCP, Hygiene and Sanitation, and Allergen Awareness among others.

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