By Steven Mandernach
All retail industry partners of the Association of Food Officials are invited to take part in the Environmental Sampling Workshop training course at 2022 Food Safety Summit.
This course teaches environmental sampling techniques in retail food establishments for outbreak investigations. It also includes practical exercises. Sampling tells the story of how pathogens travel through the environment and affect the host.
This workshopRetail industry participants will also be able to better understand how state and local agencies conduct epidemic investigations, including sampling.
Six CEUs will be awarded to participants for this workshop. To ensure the best learning experience, class size is limited to six students.
What can participants look forward to in the Environmental Sampling Workshop
Participants will gain real-world experience that will help them improve their professional knowledge.hands-on activities. Let’s take a closer look at these areas:
- Professional Development
Learn to be the best professional that you can by learning How to conduct environmental sampling at retail Food stores during outbreak investigations. You need to be able to conduct an outbreak investigation as professionals. An effective investigation should identify the source of the outbreak, stop it from spreading, and determine what food or facility is responsible.
- Real World Examples
This workshop is full with real-life stories about outbreaks. Participants will review outbreaks at different venues, such as a restaurant or casino, a sports bar, or a nursing facility. They will assess the outbreak and determine the causative agent.
- Activities that you can do hands-on
These activities cover types of samples, types and methods of sampling. These activities focus on types of samples, types of sampling i.e. routine vs. targeted. They also discuss factors to consider when performing environmental sampling. Participants will have the chance to take samples using real equipment.
Environmental Sampling Key Concepts
This training session will provide participants with information about environmental sampling and the steps involved. This program will focus on planning and preparation, as well as the importance of coordination and achieving the team’s objectives and activities.
Participants will examine Communication strategies and understanding why it is important to identify the contacts who are knowledgeable about establishment management are crucial. For example, the most knowledgeable staff will organize the arrival of samples, estimate the quantity and type of samples required, and determine the type and frequency of testing that is requested.
Participants will identify areas most susceptible to contamination during the program. The “Zone Concept” will be explained and demonstrated while participants practice their new skills while subject matter experts and trainers provide real-time follow-up and feedback. Exercises will cover the delivery and verification of samples, as well as remediation strategies.
Participants will be able to add tools to their professional toolbox, including shipping or drop-off procedures, controls, and legal aspects of environmental sampling, with an emphasis on the chain–of-custody. Participants will complete mock outbreak investigations, fill out laboratory chain of custody forms, take samples using real equipment, then submit the samples to the mock laboratory.
This workshop covers best practices, such as tips for taking photos, best practices in sampling documentation, effective methods for sampling, personal protection when sampling, and how to protect yourself.
The course will be held on May 9th from 9 a.m. – 5 p.m. CDT at the Food Safety Summit at Rosemont’s Donald E. Stephens Convention Center, Rosemont, IL.
About the authorSteven Mandernach is the executive Director of the Association of Food and Drug Officials. He was the chair of the Manufactured Food Regulatory Program Alliance. Mandernach holds a Juris Doctorate in Law from Drake University Law School. He is currently pursuing a masters degree in food safety and science from Michigan State University.
(To receive a free subscription for Food Safety News, sign up here Click here)