A One Day Interactive Workshop on Pathogen Environmental Monitoring (PEM)
“Find the Pathogen Before it Finds the Consumer” – L. Anelich
A PEM programme is not a swabbing programme. It is a risk-based system for finding pathogens where they are most likely to survive, persist and spread — AND knowing what to do when you find them.
Is your PEM programme actually capable of detecting the hazards that pose a true risk? Is it focussed on the correctly identified pathogens related to your product/s?
An effective PEM programme goes far beyond simply taking environmental swabs. It requires a sound understanding of microbiological ecology, microbial behaviour, zoning, sampling strategies, environmental vectors, laboratory testing, data management and appropriate corrective actions.
An effective PEM programme should therefore be risk-based, scientifically justified and capable of providing meaningful information about the hygienic control of the manufacturing environment.
This workshop is unlike any other as it takes participants beyond the theory of PEM and into the practical considerations involved in conducting a risk assessment specific to PEM as well as designing a well-constructed and meaningful PEM programme.
Regrettably, no consultants or service providers in a similar field, providing training and/or advice to the food industry.
What Will You Learn?
A well-designed PEM programme can provide valuable insight into the hygienic performance of your processing environment and help identify where pathogens may be surviving, moving and potentially reaching product.
The workshop will help you move beyond:
“Where should we take swabs?”
to the more important questions:
Why are we sampling here?
What are we looking for?
What does the result tell us?
What do we do when we find the pathogen?
The highly interactive workshop will help participants understand the principles behind an effective PEM programme and how to apply them in practice.
The first half of the day is dedicated to the whys, whats and hows of PEM, including reviewing typical foodborne pathogens associated most often with PEM programmes.
The second half of the day will be spent in teams putting that info into practice by developing an effective PEM programme under our expert guidance.
Who Should Attend?
The workshop is particularly relevant to professionals responsible for food safety, quality, hygiene and environmental monitoring, including:
- Food Safety and Quality Managers
- HACCP and FSMS Team Leaders and Members
- Microbiology and Laboratory Personnel
- Environmental Monitoring / PEM Coordinators
- Production and Operations Managers
- Hygiene Managers
- Sanitation and Cleaning Personnel
- Technical Managers
- Third Party Certification Food Safety Auditors
- Personnel Responsible for Food Safety Verification and Validation
Date: 28 October 2026
Venue: Focus Rooms, Heaton Lane Longlake 20, Modderfontein, Sandton.
Time: 09:00-17:00
Cost: R3 600 excluding VAT
Discount: 5% discount for 5 people or more from the same entity (excluding VAT)
Your Trainer
