A Quick Guide to Environmental Monitoring
The guideline briefly looks at:
Specific requirements from certification and retailer's standards
A Quick Guide to Environmental Monitoring within a Food Production
The guideline briefly looks at:
- Specific requirements from certification and retailer's standards
- Outlines an implementation methodology
- Provides information on sampling/swabbing methods
- Provides information on risk assessment options
- Provides sources on programs/procedures/forms
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Course contents
Clare Winkel
Executive Manager Technical Solutions
MBA Distinction (Seafood Management), B.App.Sc (Biology), Diploma (Export Management)
[email protected]
MBA Distinction (Seafood Management), B.App.Sc (Biology), Diploma (Export Management)
[email protected]
Clare Winkel has worked in the food industry since 1987 in Australia, New Zealand, Europe, North America, the Caribbean and the South Pacific. Clare is a panel member of electronic working group on the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) and a member of the Allergen Bureau Agricultural Allergen Cross Contact Working Group.
Clare is a registered trainer, a Lead Auditor for SQF and BRCGS, and is trained in numerous food safety management system including; HACCP, SQF, BRC Global Standard Food/Storage and Distribution/ Agents and Brokers/ Packaging. In 2016 Clare developed a methodology to rank the risk of internal and external supply chain threats within a food supply chain and has used this method to assess threats across numerous supply chains including fresh produce, seafood and beverage sectors.
Clare has a particular interest in food safety and site security, food defense, food fraud vulnerability and traceability and has developed many training courses on the subject matter sharing her knowledge, methodology and expertise.