Environmental Monitoring Program: A Step By Step Guide

How to Plan a Pathogen Hunt?

How To Plan A Pathogen Hunt?

Going on a pathogen hunt without a plan is like travelling without an itinerary: you’ll never know where you end up.

Without a plan, you take the risk of setting up and paying for an environmental pathogen monitoring program, which may not detect pathogens and give you the illusion that your plant is healthy, when it may be contaminated.

In this white paper, author Jack van der Sanden introduces a risk-based approach to set up your program, how to define your sampling points, as well as their numbers and their frequencies.

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ENVIRONMENTAL MONITORING: A STEP-BY-STEP GUIDE

PART 1

Why Do You Need An Environmental Pathogen Management Program?

This white paper outlines the reasons why you should implement an environmental pathogen management program in your food plant.

PART 2

Pathogen Testing is Dangerous

This white paper exposes some potential mistakes companies make when embarking on pathogen testing.

PART 3

What Are We Looking For?

This white paper explains how no factory is truly safe, and that it is important to establish a tailor-made pathogen surveillance program based on the type of food that is being made.

PART 4

How to Plan a Pathogen Hunt?

This white paper introduces a risk-based approach to set up your program and how to define your sampling points, as well as their numbers and their frequencies.

PART 5

Surprise: We Found a Pathogen!

In this white paper, you'll find out what to do if you find a pathogen in your plant. Panic is often the first reaction, but it shouldn't be if you have a predetermined response plan.

ABOUT THE AUTHOR

Jack van der Sanden

International Food Safety Advisor

Jack is an international food safety advisor. He has been part of the global food industry for over 30 years.

After obtaining a food technology degree in The Netherlands, Jack joined the food industry as production supervisor. He migrated to New Zealand in 1990, where he obtained a post-graduate diploma in dairy science and technology at Massey University.

Over the years, he rose through the ranks and ended-up managing production, technical and food safety & quality teams. This cross-functional exposure enabled him to find pragmatic solutions, that strengthened food safety and quality systems in different multinational organizations.

During his career, he has not only advised small and medium-sized businesses in the food industry in New Zealand, but has also managed international consultancy projects in the United States, Europe and China. His expertise has opened many doors for him, from leading training in food safety and quality to mentoring many professionals in the food industry around the world.

During the last 10 years, he has specialised in Environmental Pathogen Management (EPM) and advised food industries in the design of pre-ventive and effective EPM programs.

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