Environmental Pathogen Management

#5 - Surprise: We Found a Pathogen!

September 02, 2021

Environmental Pathogen Management Series

This is the last chapter of our short series on environmental pathogen management. The previous articles will have given you some insights for an environmental pathogen management program in your factory.

There is only one point left that has not been addressed: 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.

Jack van der Sanden, in this fifth and final article, explains what to do when one of your pathogen samples comes back positive and highlights some actions to mitigate the impact.

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ON THE SAME SUBJECT

#1 - Why Do You Need One Environmental Pathogen Management Program?

Jack van der Sanden has partnered with bioMérieux, and written a short series of articles about environmental pathogen management in the food industry.

Learn More

#2 - Pathogen Testing is Dangerous

In this second article from our series about environmental pathogen management in the food industry, Jack van der Sanden exposes some potential mistakes companies make, when embarking on pathogen testing.

Learn more

#3 - What Are We Looking For?

When it comes to pathogens, there have always been two categories of food: low risk or high risk. Traditionally, this distinction was based on the potential of pathogens to contaminate and, subsequently, grow in the product.

Learn More

#4 - How to Plan a Pathogen Hunt?

In this fourth article in our short series on pathogen management, Jack van der Sanden introduces a risk-based approach to set up your program ; how to define your sampling points, their numbers and their frequencies.

Learn More

WRITTEN BY

Jack

International Food Safety Advisor

Jack van der Sanden 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.